GARBANZO VEGETABLE SOUP

1 cup dried garbanzo beans
5 cups water
1 (28 oz.) can tomatoes
1 potato, diced
1 onion, chopped
1 carrot, diced
2 cloves garlic, minced
2 bay leaves
1/2 cup green beans, chopped
3 leaves of collard greens, chopped
1 Tbsp. balsamic vinegar
1 Tbsp. soy
1 tsp. oregano
salt and pepper

Cook garbanzos in 5 cups water.

Add tomatoes, potato, onion, carrot, garlic, bay leaves, and more water if necessary. Cook about 10 minutes.

Add green beans. Cook until potatoes are tender.

Add greens and seasonings; cook until greens are done.

Source: Dr. Woodlief, Associate Professor at VCU in the English Department/Ann's Recipes for the Cholesterol Challenged