The Greek Feast--Garbanzo Soup

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Garbanzo Soup (Revithia Soupa)

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 0 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dry garbanzo beans -- washed

2 teaspoons baking soda

1/2 cup olive oil

1 large onion -- chopped

1/3 cup fresh lemon juice

1/3 cup rice

1/2 cup tahini

1/2 cup cold water

salt & pepper to taste

 

Cover garbanzo beans with warm water and soak overnight. Drain beans, sprinkle

with baking soda, and let stand 30 minutes. Rinse under warm water, then rub

with towel to loosen skins. Rinse and place in stockpot. (Note: These steps

can be omitted if using canned garbanzos.)

 

Cover beans with water and bring to a boil. Skim if needed. Add oil, lemon

juice, salt & pepper to taste; cover and simmer 45 minutes, stirring

occasionally. When beans are tender, puree half the beans and return to pot.

Add rice and continue cooking until the rice is tender, adding more water if

necessary.

 

In a bowl, with a fork beat the tahini with the 1/2 cup of water. Take 1 cup of

the soup and add it gradually to the tahini mixture. Stir the tahini mixture

into the soup pot. Remove from heat and serve warm with additional olive oil

and lemon juice over each serving.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

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Per serving: 3608 Calories (kcal); 200g Total Fat; (48% calories from fat); 114g

Protein; 367g Carbohydrate; 0mg Cholesterol; 2775mg Sodium

Food Exchanges: 23 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;

36 Fat; 0 Other Carbohydrates

 

NOTES : One of the basic soups of Greece, especially at the monasteries where

additional onion is used to thicken the soup.

Nutr. Assoc. : 617 0 0 0 0 0 0 0 0