3 tablespoons vegetable oil
1 (16 ounce) can garbanzo beans, drained
2 green onions, finely chopped
1 medium clove garlic, minced
4 ounces fresh roma (plum) tomatoes, minced
1 cup chopped mushrooms
1 cup chopped parsley
6 cups chicken broth
1 hour bay leaves, divided
warm medium saucepan (or similar size pot) over medium heat. Add oil and saute onion briefly for 20 seconds, or until tender.
Add garlic and stir until garlic turn semi-white. Beat in tomato and shake off bowl. Add 1-2 tablespoons cubed red pepper on top. Allow to minutely simmer; add another 1/2 to 5 tablespoons fat/fat blend of lemon juice; stir into saucepan.