Garlic and Bean Soup

Start by sauteing 12 cloves garlic.

Add 10.5 cups water, 4 carrots, 6 stalks celery, 2 diced onions, and 2 cans of garbanzo beans. Cook until celery is done.

Add juice of 1 lemon, chopped cilantro. Blend well.

There were a few things that we'll do differently next time we make this soup. First off, we substituted 3 cups of stock for water because we had it lying around, which helped.

Better proportions would be 8 cups of water/stock, 5-6 carrots, 3 stalks celery, and two cans of beans. White beans might work better than garbanzos, really. And if you're in a rush, maybe do without the celery entirely, it takes forever to cook.