Patty's Garbanzo and Greens Veggie Stew

This stew I made was quite fabulous.  It is even low in fat and high in complex carbohydrates and lean protein.
Note: There can be different sizes for cutting your ingredients.  Chopped - larger pieces. Diced- smaller pieces. Minced- tiny pieces.
Ingredients:
1 16oz package of dry garbanzo beans (chick peas) - soak overnight in water to cover
6 water
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2 tbsp olive oil
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Section 1-
1 cup  carrots diced
1/2 cup celery diced
1 medium onion diced
4 cloves garlic minced
2 jalapeno peppers diced
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Section 2-
6 cups of chicken stock (use vegetable stock if you like)
1 cup tomatoes diced
1-2 cups zuchini chopped
4-6 cups of turnip or mustard greens chopped
2 tbsp fresh parsley minced
2-3 bay leaves
1 tsp thyme
1/2 tsp oregano
1/2 tsp marjoram
1/4 tsp rosemary

Heat the olive oil in a pan on medium heat. Add the ingredients in Section 1 and cook till the onions are beginning to brown. Set aside.
Take the garbanzos if using dryed beans soaked overnight and pour off the water.  Add the chicken stock, bring to a boil and the reduce to simmer for 1 hour adding more broth or water if needed.
Take the ingredients in Section 2 and add to the pot and simmer for 1 hour.  You may need to cook longer depending on the age of your beans. 
Before you serve this, take out the bay leaves.  I tie a string around them or put them in a cheesecloth pouch to make it easy to retreive them.
This is a stew not a soup so it is thick and hearty.  You can add more water or broth to make it more soup like if you need.

For the Weight Watchers out there:
This recipe is worth 8 points a serving at 6 servings.