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–+ servings
Garbanzo Bean Soup

Hearty Garbanzo Bean Soup for Cozy Nights In

A warm bowl of garbanzo bean soup packed with protein and vegetables, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Onion Chopped
  • 2 stalks Celery Diced
  • 2 medium Carrots Sliced
  • 2 cloves Garlic Minced
  • 2 medium Potatoes Cubed
  • 1 can Fire Roasted Diced Tomatoes
  • 4 cups Chicken or Vegetable Stock Low-sodium recommended
For the Good Stuff
  • 1 can Garbanzo Beans Rinsed and drained
  • 2 leaves Bay Leaves Discard before serving
  • 2 sprigs Fresh Rosemary Can substitute with 1 tsp dried rosemary
  • Salt To taste
  • Pepper To taste

Equipment

  • Dutch oven
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Heat a large Dutch oven or stockpot over medium-high heat. Add olive oil.
  2. Add onion, celery, carrots, and potatoes. Sauté for 5 minutes.
  3. Mix in minced garlic and sauté for an additional 1-2 minutes.
  4. Pour in diced tomatoes and stock. Stir in garbanzo beans, bay leaves, and rosemary.
  5. Bring to a simmer, reduce heat to low, cover, and cook for 10-15 minutes.
  6. Remove bay leaves and rosemary sprig. Season with salt and pepper.
  7. For a creamier texture, blend 1 cup of the soup and return it.
  8. Ladle soup into bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

This soup can be frozen for up to 3 months for convenient meals.

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