Piñon Nut and Mint SoupUser Submitted Recipe
2 10-1/2 oz cans beef consommé
3 cups water
½ cup raw piñon nuts
2 (1 lb, 4 oz) cans chick peas, drained and rinsed
leaves of 2 stalks fresh mint, washed
Place consommé, water and piñon nuts in a large saucepan and bring to 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 black pepper.