Garlic Garbanzo Soup

1 pound dry chick peas
10 cups water
3 bay leaves
2 medium onions, coarse chopped
8 cloves garlic, coarse chopped
1 chopped carrots
2 tablespoons dried parsley
2 teaspoons salt
1/2 cup dry sherry or dry white wine
fresh ground pepper to taste

Rinse and soak garbanzos at least 8 hrs. or overnight. Drain beans and cover with 10c. water; bring to boil. Add bay leaves, onion, garlic, carrot and parsley and reduce to simmer. Cover and cook 2-1/2 to 3 hrs, stirring occasionally. When beans are soft, puree half to 2/3 of the beans, and return puree to pot. Add additional water if soup is too thick.

Season with salt, pepper and sherry or wine; simmer over low heat another 20 min. before serving. Serves 7-10.