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Easy Garbanzo Bean Soup [Stove, Instant Pot, Crockpot]
5 from 96 votes

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

This Easy Garbanzo Bean Soup combines sautéed onion, garlic, carrot, and celery with canned garbanzo beans and diced tomatoes, seasoned with cumin, chili powder, oregano, thyme, and fresh parsley. The simmering process softens the vegetables and melds the flavors, while spinach and a squeeze of lemon juice brighten the soup before serving. It offers a hearty yet refreshing texture with tender beans and vegetables in a flavorful broth.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. When ready, add the parsley and lemon juice. Mix well and adjust salt level if needed.
  4. 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

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%)

Nutrition Facts

Serving: 4 - 6 servings

Amount Per Serving

Calories 304

% 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.