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.
Here’s what you’ll need to make it
**This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.**
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 tryPrint
- 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
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.
If desired, blend about 1 cup of the soup until smooth and add it back to the pot to thicken the soup.
- Category: Soup
- Method: Stovetop
- Diet: Vegan
- 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
Keywords: garbanzo soup, garbanzo bean soup, spanish bean soup, italian chickpea soup, garbanzo bean soup recipes, spanish bean soup recipe, garbanzo bean stew, spanish garbanzo bean soup, garbanzo soup recipe, garbanzo bean recipes, chickpea recipes soup, garbanzo beans soup, garbanzo beans in soup, soup with garbanzo beans, soups with garbanzo beans, garbanzo beans recipes
Published: August 24, 2022. Updated: August 25, 2022.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.