Garbanzo Bean Soup II recipe

4 servings

1 1/2 cups chicken broth, divided

1 (15.5 ounce) can garbanzo beans

2 tablespoons tahini

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 red bell pepper, diced

In a blender or food processor, blend 1/2 the chicken broth, garbanzo beans, tahini, mustard, garlic, and red bell pepper until smooth.

Transfer the blended mixture to a saucepan over medium heat.

Mix in the remaining chicken broth, and cook until heated through.