Easy Garbanzo Bean Soup [Stove, Instant Pot, Crockpot]

Name: Easy Garbanzo Bean Soup [Stove, Instant Pot, Crockpot]
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 - 6 servings
Ingredients: 1 tablespoon of oil; 1 yellow onion; 5 cloves of garlic; 4 carrots; 4 ribs of celery; 2 (15 ounce) cans of garbanzo beans; 1 (14.5 ounce) can of diced tomatoes; 4 to 5 cups vegetable broth; 3 cups of fresh or frozen spinach; 1 teaspoon of cumin; 1 teaspoon of chili powder; ½ teaspoon dried oregano; ½ teaspoon dried thyme; salt and pepper to taste; ¼ cup of chopped fresh parsley; Juice of ½ lemon

User Reviews

5.0

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 - 6 servings
Calories
304 kcal
Course
Soup, Dinner
Cuisine
American

Easy Garbanzo Bean Soup [Stove, Instant Pot, Crockpot]

Christopher Rios

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Garbanzo bean soup (chickpea soup) with vegetables is made from inexpensive kitchen basics, ready in 40 minutes, and loaded with nutritious fiber, protein, and nutrients! It's gluten-free, vegan, & can be made using a stove, Instant Pot, or Crockpot!

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Ingredients

Servings

1 tablespoon of oil
1 yellow onion, diced
5 cloves of garlic, sliced
4 carrots, sliced
4 ribs of celery, sliced
2 (15 ounce) cans of garbanzo beans, drained and rinsed
1 (14.5 ounce) can of diced tomatoes, in their juices
4 to 5 cups vegetable broth
3 cups of fresh or frozen spinach
1 teaspoon of cumin
1 teaspoon of chili powder
½ teaspoon dried oregano
½ teaspoon dried thyme
salt and pepper to taste
¼ cup of chopped fresh parsley, more to garnish
Juice of ½ lemon

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Instructions

In a large pot with a lid, heat the olive oil and sauté the onion until translucent. Then add the garlic, the carrots, and the celery. Mix well and cook for 5 minutes.
Add the can of diced tomatoes, chickpeas, 4 cups of broth, spices, dry herbs, and salt and pepper. Mix well, bring to boil, cover and reduce the heat to a simmer for 20 minutes or until the carrots are soft.
When ready, add the parsley and lemon juice. Mix well and adjust salt level if needed.
Serve hot with wedges of the other half of lemon and sprinkle on more parsley.

Equipments used:

Notes

To make this soup more filling, you can also add a cup of uncooked orzo in step 2.
To make this soup more filling, you can also add a cup of uncooked orzo in step 2.
Cut the vegetables evenly: So they cook evenly within the soup.
For thinner soup: Add more vegetable broth or water to your desired consistency. Adjust the seasonings accordingly.
For creamy chickpea soup: Blend a portion of the chickpeas (and optionally carrots) and broth either in a blender or directly in the soup pot using an immersion blender.
For more flavor: Bloom the herbs and spices with the sauteing veg until fragrant before adding the ‘wet’ ingredients.

Nutrition Information

Show Details

Calories 304kcal (15%) Carbohydrates 49g (16%) Protein 13g (26%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 1625mg (68%) Potassium 940mg (27%) Fiber 14g (56%) Sugar 9g (18%) Vitamin A 13441IU (269%) Vitamin C 35mg (39%) Calcium 184mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 304 kcal

% Daily Value*

Calories	304kcal	15%
Carbohydrates	49g	16%
Protein	13g	26%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Sodium	1625mg	68%
Potassium	940mg	20%
Fiber	14g	56%
Sugar	9g	18%
Vitamin A	13441IU	269%
Vitamin C	35mg	39%
Calcium	184mg	18%
Iron	6mg	33%