Easy Garbanzo Bean Soup Recipe

If you’re looking for a nutritious and delicious soup that’s easy to prepare, look no further than this easy garbanzo bean soup recipe! Whether you prefer to cook on the stove, use an Instant Pot, or let your Crockpot do the work, this recipe has you covered. Garbanzo beans, also known as chickpeas, are packed with protein and fiber, making them an excellent choice for a hearty meal. Let’s dive into this versatile recipe!

Ingredients

For the Soup

• 1 can (15 oz) or 1.5 cups cooked garbanzo beans (chickpeas)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 6 cups vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons olive oil
• Optional: Fresh parsley or cilantro for garnish

Cooking Methods

Stove Method

1. Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

2. Add Vegetables: Stir in the sliced carrots and diced celery. Cook for another 5 minutes, stirring occasionally.

3. Add Remaining Ingredients: Add the garbanzo beans, diced tomatoes (with their juice), vegetable broth, ground cumin, smoked paprika, salt, and pepper. Stir well to combine.

4. Simmer: Bring the mixture to a boil, then reduce heat and let it simmer for about 20-30 minutes.

5. Serve: Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or cilantro.

Instant Pot Method

1. Sauté Mode: Set your Instant Pot to sauté mode and heat the olive oil. Add the diced onions and sauté for about 5 minutes until translucent. Stir in the minced garlic.

2. Add the Veggies: Add the sliced carrots and diced celery. Continue to sauté for another 5 minutes.

3. Add Remaining Ingredients: Add the garbanzo beans, diced tomatoes, vegetable broth, ground cumin, smoked paprika, salt, and pepper. Stir to combine.

4. Pressure Cook: Close the lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes. Once done, carefully release the pressure.

5. Serve: Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or cilantro.

Crockpot Method

1. Prepare Ingredients: In a skillet, heat olive oil over medium heat. Sauté the onions until translucent, followed by the garlic. Optionally, skip this step if you prefer a simpler method.

2. Combine in Crockpot: Add the sautéed veggies (or uncooked) along with garbanzo beans, diced tomatoes, vegetable broth, ground cumin, smoked paprika, salt, and pepper into the Crockpot.

3. Cook: Set your Crockpot on low for 6-8 hours or high for 3-4 hours.

4. Serve: Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or cilantro.

Tips for Customization

• Add Greens: For an extra nutritional boost, consider adding spinach or kale in the last 10-15 minutes of cooking.
• Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.
• Make It Creamy: For a creamier version, blend a portion of the soup and stir it back into the pot.

Conclusion

This easy garbanzo bean soup is not just wholesome and comforting; it’s also adaptable and can be made using various cooking methods to suit your needs. Perfect as a main course or a side dish, this soup is sure to be a crowd-pleaser. Enjoy your nutritious bowl of goodness, and don’t forget to customize it to your heart’s content! Happy cooking!