Description
This Easy Garbanzo Bean Soup is a hearty, nutritious, and flavorful vegetarian dish made with chickpeas, fresh vegetables, and aromatic spices. Perfect for a cozy meal, it can be made effortlessly on the stovetop, packed with wholesome ingredients and ready in under an hour.
Ingredients
Scale
Vegetables and Herbs
- 1 yellow onion, diced
- 5 cloves of garlic, sliced
- 4 carrots, sliced
- 4 ribs of celery, sliced
- 3 cups fresh or frozen spinach
- ¼ cup chopped fresh parsley, plus more for garnish
- Juice of ½ lemon (plus wedges of the other half for serving)
Pantry Items and Spices
- 1 tablespoon oil (olive oil recommended)
- 2 (15 ounce) cans garbanzo beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, in their juices
- 4 to 5 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot with a lid, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add sliced garlic, carrots, and celery. Stir well and cook for an additional 5 minutes to soften the vegetables and develop flavors.
- Add Liquids and Spices: Pour in the can of diced tomatoes with their juices, drained garbanzo beans, and 4 cups of vegetable broth. Sprinkle in the cumin, chili powder, dried oregano, dried thyme, and season with salt and pepper. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then cover with the lid and reduce the heat to low. Let it simmer gently for about 20 minutes or until the carrots are tender and flavors have melded together.
- Finish and Serve: Stir in the fresh parsley and lemon juice. Taste the soup and adjust the salt and pepper if needed. Add the spinach and cook for another 2-3 minutes until the spinach is wilted. Serve hot, garnished with extra parsley and lemon wedges on the side.
Notes
- You can use fresh or frozen spinach interchangeably based on availability.
- For a thicker soup, use less broth or blend a portion of the soup before adding the spinach.
- Adjust spices to your preference; add more chili powder for extra heat.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 2 months.
- Serve with crusty bread or warm pita for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Garbanzo bean soup, chickpea soup, vegetarian soup, easy soup recipe, healthy soup, Mediterranean soup
