Garbanzo Bean Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 24, 2005
This was good, for those of us who like garbanzos, but was VERY thick. We used it as a sidedish, but not until I added a few dashes of hot sauce, another can of the diced tomatoes, and some italian herbs. I also tried it cold the next day thinking it might make an interesting summer side dish, but we didn't find it very appealing.
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Cooking Level: Intermediate

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Reviewed: Jan. 16, 2004
A very appealing recipe that just didn't deliver. It was VERY thick. I had to keep adding water. More a paste than a soup. It also had no 'kick'. I think with garlic, onions, maybe more tomato, it could be better. As is, it could be used as a dip of some sort, but not as a soup.
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Reviewed: Dec. 1, 2003
I made this pretty much as written, substituting orzo for the acini di pepe. It makes a very thick soup, very good for a quick pantry dinner. It could easily be thinned for a more "soup-like" meal.
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Reviewed: Mar. 15, 2003
I added another can of undrained tomatoes plus two cups of water, basil and thyme. The soup tasted good and was very healthy.
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