How to make it

  • In a soup pot, heat olive oil over medium heat and add onions, garlic cloves (leave whole), thyme and bay leaves.
  • Cook 12 minutes or until onions are brown.
  • Add the carrots, celery, potatoes, zucchini, cumin, salt and pepper and cook for 5 minutes, stirring occasionally.
  • Turn heat to high and add the red wine.
  • Stir and simmer until liquid is reduced by about half (about 7 minutes).
  • Add the water, tomato paste and flour and stir.
  • Reduce heat to low and cover.
  • Simmer for 20-25 minutes, until vegetables are tender.
  • Add the garbanzo beans and simmer an additional 5 minutes.

Reviews & Comments 3

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    " It was good "
    hartwiet ate it and said...
    The sour cream works really well too. I omitted the flour but did everything else the same. then when it was served, i added a big dallop of sour cream to each bowl and stirred it in. It was really good!
    Was this review helpful? Yes Flag
    " It was good "
    hartwiet ate it and said...
    this is really good and hearty. I didnt have any cumin so i substituted with curry. Next time i try it i want to thicken it with sour cream instead of flour. Also, add salt towards the end of cooking, potatoes like to suck all the salt out of their environment that their being cooked in.
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    " It was excellent "
    donman ate it and said...
    I can't wait to try this :)
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