Why you’ll love this garbanzo soup recipe

  • With fall approaching, I’m already thinking about simple healthy soups that I can make for lunches or even an easy dinner.
  • This garbanzo bean soup is super basic. It uses a mirepoix of vegetables and canned tomatoes and chickpeas so it’s something you can throw together in under 30 minutes.
Chickpea soup in a dutch oven with a wooden spoon stirring the soup.

Here’s what you’ll need to make it

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Overhead photo of garbanzo bean soup in a white bowl with a spoon resting in it and another bowl off to the side.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

How to make soup with garbanzo beans

Sauté the vegetables. Heat a Dutch oven or stockpot to medium-high, and add 1 tablespoon olive oil. When the oil is hot, add the onion, celery, carrots and potatoes.

Season with a little bit of coarse salt. Then, sauté, stirring occasionally, until the onions are translucent. This usually takes about 5 minutes.

Simmer the soup. Add the tomatoes and stock to the pot. Then, drop in the bay leaf and rosemary.

Add the garbanzo beans and bring the soup to a simmer and cover the pot.

Let the soup simmer until the potatoes are tender. This usually takes about 10 minutes.

Next, remove the bay leaf and rosemary sprig, and adjust seasoning with salt and pepper before serving.

Thicken the soup (optional). If you want to thicken the soup a little, remove about 1 cup of soup and blend until smooth. You can do this with a high speed or immersion blender.

A few bowls of chickpea vegetable soup, garnished with fresh rosemary.

FAQs about garbanzo bean soup

What is difference between garbanzo beans and chickpeas?

There is no difference! They are the same, the name just varies on region/personal preference.

Close up of garbanzo bean soup being lifted by a wooden spoon out of the dutch oven to reveal the ingredients in the soup.

More dairy free soup recipes you will love

More meatless meals you should try

Close up of a bowl of garbanzo soup garnished with fresh rosemary.
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5 from 5 votes

Garbanzo Soup

By: Melissa Belanger
This hearty garbanzo bean soup is filled with flavorful vegetables and garbanzo beans – also known as chickpeas – simmered with savory herbs to create a filling and healthy soup that’s perfect for colder weather.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
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Ingredients 

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 – 3 garlic cloves, minced
  • 1 cup chopped peeled potatoes
  • 1 15- ounce can fire roasted diced tomatoes
  • 4 cups chicken or vegetable stock
  • 3 cans garbanzo beans
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • Salt & pepper, to taste

Instructions 

  • Heat a Dutch oven or stockpot to medium-high. Add olive oil.
  • When the oil is hot, add the onion, celery, carrots, potatoes and garlic. Season with salt and sauté until the onions are translucent – about 5 minutes.
  • Add the remaining ingredients and bring to a simmer. Cover the pot and continue to cook until the potatoes are tender – about 10 – 15 minutes.
  • Before serving, remove bay leaf and rosemary and adjust seasoning with salt & pepper.

Notes

If desired, blend about 1 cup of the soup until smooth and add it back to the pot to thicken the soup.

Nutrition

Calories: 70kcal, Carbohydrates: 10g, Protein: 3g, Fat: 2g, Cholesterol: 2mg, Sodium: 279mg, Fiber: 1g, Sugar: 3g, Vitamin C: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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5 from 5 votes

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13 Comments

  1. Jake D. Ries says:

    5 stars
    SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD!!!
    Thank you for sharing this recipe it LITERALLY l is the reason for me to be Engaged to my sweet fiancée.
    THANKS
    I can never express how thank-full I am for this recipe.
    it will be the main course at our wedding

    Reply