Lenten Convent Soup Recipe


Cooking Time30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient


 Garbanzos or lima beans- 8 ounces
 Water2 Quart
 Baking soda -pinch
 Bay leaf1
 Parsley sprigs1
 Olive oil3 Tablespoon
 Egg yolks -3, hard-cooked
 Salt To Taste
 Pepper To Taste


1. Take a bowlful of water and add garbanzos into it and soak overnight. Or soak them on a short period and drain.

2. Take a saucepan, add soaked garbanzos and pour 2 quarts water over it and boil for an hour.
3. Stir in soda and boil until the skin softens, drain and reserve the cooking liquids.
4. Spoon out the skins and pour enough water over garbanzos to cover it.
5. Stir in bay leaf, onion, cloves and parsley and cover and cook until the onion softens.
6. Take our bay leaf, onion, cloves, and parsley and discard them.
7. Take a saucepan and add olive oil in it and saute the onion until they turn golden brown, take out ½ of the garbanzos from the stock and combine them with oil and onion.
8. Stir in egg yolks and mash them well using back of the spoon and stir in bean liquid in a slow and gradual manner, as needed.
9. Blend the egg mixture into the soup and cook until the garbanzos soften.

10. Serve the Lenten convent soup along with freshly steamed rice.