Carolyn's Garbanzo, Cabbage, and Kale Soup

1-1/2  lb.		dry garbanzo beans
30  cups		water
2  lb.		cabbage chopped
2  cups		chopped onions
8  ounces		kale chopped
1		edward & sons bouillon cube
1  tablespoon		olive oil
1  tablespoon		minced garlic

Tip: For nutritional information on all the ingredients in Carolyn's Garbanzo, Cabbage, and Kale Soup just click on each ingredient name. Then adjust the serving size for any Carolyn's Garbanzo, Cabbage, and Kale Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Soak dry garbanzo beans overnight or for at least 8 hours. Rinse them.

Put the onions, oil and garbanzo beans in the pressure cooker and cook for 24 minutes until the beans are soft.

At the same time, put the remaining ingredients in a large stock pot and cover with water. Bring to a boil and then cook on medium heat.

Combine beans and vegetable broth and simmer for another ten minutes.