Garbanzo Bean Soup
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.
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.
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.
FAQs about garbanzo bean soup
There is no difference! They are the same, the name just varies on region/personal preference.
More dairy free soup recipes you will love
- Potage aux legumes (creamy vegetable soup)
- New Year’s black eyed pea soup
- Cauliflower sweet potato soup
- Vegan broccoli cheese soup
More meatless meals you should try
Garbanzo Soup
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
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.
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.
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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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 180
- Sugar: 4.9 g
- Sodium: 613 mg
- Fat: 4.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 27.3 g
- Fiber: 7.5 g
- Protein: 8.2 g
- Cholesterol: 2.4 mg
I made this recipe but I admit that I made some pretty significant changes. I sautéed some chopped up bacon first took that out sautéed the vegetables in the bacon fat with a little extra olive oil and adage ground pork, French herbs de Provence,Omitted the canned tomatoes and used a tablespoon of tomato paste instead. It turned out pretty good!
I made this recipe too. I left out the potatoes (only because I did not have any in the house). I’m not a vegan, so I admit, I added a smoked ham hock for flavor, and OMG, this soup was delicious and was a huge hit. Everyone just loved this, most never had a garbanzo soup. I will try without the ham hock too.
Do you drain the liquid from the beans before adding to the pot?
Yes, rinse and drain the beans first.
Can you make thi in crockpot and how many hours
I haven’t made it in the crockpot before. I think you should be able to cook it on high for about 4 hours or low for 8.
Does it freeze well? I’d like to make a large batch and freeze some for later.
I am making this for supper tonight. We’re eating basically plant based, due to multiple health issues. I might add a little basil, for extra pop. I use all salt free beans, tomatoes, corn… and add no extra salt. Double the pepper and I have a perfect soup for AKF, Diabetes and CHF. Thanks for posting.