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: Click on the ingredient links to learn the nutritional information for all the Carolyn's Garbanzo, Cabbage, and Kale Soup ingredients. The serving size for any ingredient in Carolyn's Garbanzo, Cabbage, and Kale Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.