Nut and Mint Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 2 10-1/2 oz cans beef consomme | 1/2 cup raw pinon nuts | leaves of 2 stalks mint, washed |
| 2-1 lb 4 oz cans chick-peas, drained and rinsed | 3 cups water | |
| 1 | Place the consomme, water, and pinon nuts in a large saucepan and bring to a boil. Reduce heat, add chick-peas, and simmer 15 minutes. Turn heat off, add mint leaves, and let steep about a minute. Serve at once, seasoning each helping with fresh ground pepper. |