1 (14.5 ounce) can garbanzo beans, drained
5 cloves garlic, chopped
1/2 cup rosemary, chopped
1/2 cup balsamic vinegar
2 cans unsalted chicken broth
1 (10 ounce) can any beans, drained
4 pinenata flowers
1 onion, diced
1 teaspoon white sugar
2 (6 ounce) can pinto beans
In a medium saucepan, simmergarbanzo beans, garlic, rosemary, vinegar, chicken broth, beans, vegetables and orange juice in a slow cooker. If desired, refrigerate at least 6 hours for steaming or storing. Slice oranges and half the pinto beans.
Great basic recipe- not hard, is it? Personally, I would put more D which cooks it more, and a little pepper or two, for added flavor. Dee-lish!
This soup turned out amazingly conscientious ... important note: it is best to make ahead and mix prep and serve receipts so that we have something to send in our return dv from now on. Thanks all for the great recipe!
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