Chef Tom Fraker
Slow Cooked Acorn Squash and Garbanzo Bean Soup
Slow Cooked Acorn Squash and Garbanzo Bean Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
American
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
2 hours
Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons unsalted butter
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1 Melissa’s Perfect Sweet Onion, sliced thin
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2 Carrots, ends trimmed; chopped
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2 ribs celery, ends trimmed; chopped
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3 cloves Melissa’s peeled garlic, minced
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2 Acorn Squash, peeled; seeded; cubed
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Kosher salt and freshly ground pepper, to taste
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6 cups chicken broth or stock
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10 oz. Mini San Marzano Tomatoes
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1 zucchini, ends trimmed; chopped
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2 large fresh thyme sprigs
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2 packages Melissa’s Peeled & Steamed Garbanzo Beans
Directions
In a sauté pan, heat the olive oil and melt the butter.
Add the onion, carrots, celery and garlic and sauté for 3 minutes, stirring often.
Next add the squash, season with salt and pepper and sauté for 3 minutes longer.
Transfer the pan ingredients to the vessel of a slow cooker and add the rest of the ingredients except for the garbanzo beans.
Set the slow cooker on high and cook for 2 hours.
Next add the garbanzo beans and cook for an additional 30 minutes. Serve and enjoy.
Filed in:
Acorn Squash,
Mini San Marzano Tomatoes,
Organic Carrots,
Organic Celery,
Organic Green Acorn Squash,
Organic Zucchini,
Peeled & Steamed Chickpeas (Garbanzo Beans),
Peeled & Steamed Garbanzo Beans,
Peeled Garlic,
Perfect Sweet Onion,
Slow Cooked Acorn Squash and Garbanzo Bean Soup,
Soup & Stew,
Thyme,
Zucchini
