Greek-Style Garbanzo Soup

Ingredients

1/4 - 1/2 cup olive oil	2 medium onions, chopped
2 cloves garlic, crushed	2 stalks celery, chopped
2 carrots, sliced	1 large potato, diced
1 (optional) green pepper, chopped	5 cups water
6 oz can tomato paste	1/2 t pepper
1 t salt	1 T Vegit (mixed spices)
1 T parsley, chopped

32 oz can garbanzos, rinsed and drained

Directions

Stove: Sauté onions, celery and garlic in oil. Add remaining veggies and cook until almost tender. Add remaining ingredients and bring to boil. Simmer 15-30 minutes. Stir well before serving.

Crock pot: Combine all ingredients except garbanzos the night before and store in fridge. Cook on low all day (about 10 hours). Add garbanzos, cook 10-15 minutes more.

Notes

This recipe is from Sonja and William Conner's The New American Diet System (pp. 310).