Easy Garbanzo Bean Soup [Stove, Instant Pot, Crockpot]
User Reviews
5
Easy Garbanzo Bean Soup [Stove, Instant Pot, Crockpot]
Description
Easy Garbanzo Bean Soup features a blend of vegetables sautéed in oil before mixing with garbanzo beans and diced tomatoes. The broth is seasoned with a mix of cumin, chili powder, oregano, and thyme which lend a warm, aromatic profile. Simmering softens the carrots and melds the flavors, while fresh parsley and lemon juice added at the end introduce a fresh element. Spinach incorporated toward the end adds color and nutrition.
The texture is comforting with tender beans and softened vegetables bathing in a light but spiced broth. This soup suits a warming lunch or light dinner, especially when paired with bread or a simple side salad.
To adjust the soup's heartiness, a cup of uncooked orzo pasta may be added during cooking, which yields a thicker texture and makes the dish more filling. For variation, blending some of the soup creates a creamier consistency without adding dairy.
Ingredients
- 1 tablespoon of oil
- 1 yellow onion diced
- 5 cloves garlic sliced
- 4 carrot sliced
- 4 ribs celery sliced
- 2 garbanzo beans drained and rinsed, 15 ounce cans
- 1 diced tomatoes in their juices, 14.5 ounce can
- 4 to 5 cups vegetable broth
- 3 cups spinach fresh or frozen
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- salt to taste
- black pepper to taste
- ¼ cup parsley more to garnish, chopped; fresh
- lemon juice of ½ lemon
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.
Notes
- Adding uncooked orzo during cooking turns this soup into a more filling meal.
- Cut vegetables evenly so they soften uniformly while simmering.
- For a thinner soup, add more vegetable broth or water and adjust seasoning accordingly.
- Partially blending the soup creates a creamier texture without needing dairy.
- Blooming herbs and spices with sautéed vegetables before adding liquids can enhance flavor depth.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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