• 2 Cups Garbanzo Beans
• 1 Tbsp Olive Oil
• 1 Onion - Diced
• 2 Garlic Cloves
• 1 Carrot - Sliced
• 2 Celery Stalks - Diced
• 14.5 oz Can Diced Tomatoes
• 2 Cups Vegetable or Chicken Broth
• Oregano - 1 Tsp
• Thyme - 1/2 Tsp
• Black Pepper and/or Salt to Taste

Preparation: Soak and Prepare the Beans. Saute the Onion, Carrot, Garlic and Celery with the Olive Oil. Cook the Beans and Broth in a Crock Pot on high for about 4 hours until they are soft (less time is needed if using a pot on the stovetop - the Beans just need to soften).

Cooking: Add the sauteed vegetables and the rest of the ingredients to the Beans and cook on low for about an hour. Add the Pepper and/or Salt to taste when serving. This makes about 4-5 servings. Enjoy!