4 cup(s)
2 cup(s), chopped
1 1/2 cup(s) slices
2 clove(s)
1 cup chopped
2 Tbsp(s)
1 cup chopped
1/2 tsp(s)
2 whole (s)
1 cup
1 tsp
4 cup(s)
182 g
183 g
6 g
160 g
149 g
2 g
240 g
In a soup pot, heat oil over medium heat. Add onion and cook until translucent.
Add red bell pepper, garlic, broth, bay leaves, parsley, black pepper and thyme. Stir well.
Add broccoli, carrots, and garbanzo beans. Simmer over medium heat for 20 minutes, so that vegetables are crisp tender and beans are firm.
Serve.
0 Servings Fruits / 2.9 Servings Vegetables
Calories: 201.8
Omega-6 / Omega-3 ratio: 11 : 1
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