Easy Garbanzo Bean Soup with Spinach and Tomatoes Recipe

Introduction

This easy garbanzo bean soup is a comforting and nutritious meal that comes together quickly on the stove, Instant Pot, or Crockpot. Packed with hearty vegetables and fragrant spices, it’s perfect for a cozy lunch or dinner any day of the week.

Ingredients

• 1 tablespoon of oil
• 1 yellow onion, diced
• 5 cloves of garlic, sliced
• 4 carrots, sliced
• 4 ribs of celery, sliced
• 2 (15 ounce) cans of garbanzo beans, drained and rinsed
• 1 (14.5 ounce) can of diced tomatoes, in their juices
• 4 to 5 cups vegetable broth
• 3 cups of fresh or frozen spinach
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup of chopped fresh parsley, more to garnish
• Juice of ½ lemon

Instructions

1. Step 1: In a large pot with a lid, heat the oil over medium heat and sauté the diced onion until translucent. Add the sliced garlic, carrots, and celery, stirring well, and cook for about 5 minutes until they start to soften.
2. Step 2: Add the diced tomatoes with their juices, garbanzo beans, 4 cups of vegetable broth, cumin, chili powder, oregano, thyme, and salt and pepper to taste. Stir to combine, bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes or until the carrots are tender.
3. Step 3: Stir in the fresh or frozen spinach, chopped parsley, and lemon juice. Mix well and taste to adjust salt and pepper if needed. Heat through until the spinach wilts.
4. Step 4: Serve the soup hot, garnished with extra parsley and lemon wedges on the side for squeezing.

Tips & Variations

• Use smoked paprika instead of chili powder for a smoky flavor twist.
• Add a pinch of red pepper flakes if you like a bit of heat.
• For a creamier texture, blend a portion of the soup before adding the spinach.
• Swap spinach with kale or Swiss chard for a different leafy green.
• This soup also works well in an Instant Pot or Crockpot using similar timing adjusted for each appliance.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried garbanzo beans instead of canned?

Yes, you can use dried garbanzo beans, but make sure to soak them overnight and cook them thoroughly before adding to the soup. Using canned beans is quicker and just as tasty.

Is this soup suitable for a vegan diet?

Absolutely! This recipe uses vegetable broth and plant-based ingredients, making it fully vegan and gluten-free.

Easy Garbanzo Bean Soup with Spinach and Tomatoes Recipe

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★★★★★

4.6 from 599 reviews

This easy and flavorful Garbanzo Bean Soup is a wholesome and hearty recipe perfect for any day of the week. Made with simple ingredients like garbanzo beans, vegetables, spices, and fresh herbs, it is a comforting and nutritious option that can be prepared quickly on the stovetop. The addition of lemon juice brightens the flavors, making it a delicious and satisfying meal suitable for vegetarians and those looking for a healthy, cozy soup.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tablespoon of oil
• 1 yellow onion, diced
• 5 cloves of garlic, sliced
• 4 carrots, sliced
• 4 ribs of celery, sliced
• 3 cups of fresh or frozen spinach
• ¼ cup of chopped fresh parsley, plus more to garnish

Canned Goods and Liquids

• 2 (15 ounce) cans of garbanzo beans, drained and rinsed
• 1 (14.5 ounce) can of diced tomatoes in their juices
• 4 to 5 cups vegetable broth

Spices and Seasonings

• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Juice of ½ lemon

Instructions

1. Heat and sauté aromatics: In a large pot with a lid, heat the olive oil over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes. Then add the sliced garlic, carrots, and celery. Mix well and cook for 5 minutes until the vegetables begin to soften.
2. Add liquids, beans, and spices: Pour in the can of diced tomatoes with their juices and the drained garbanzo beans. Add 4 cups of vegetable broth, the cumin, chili powder, dried oregano, dried thyme, salt, and pepper. Stir everything thoroughly to combine.
3. Simmer the soup: Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook gently for 20 minutes, or until the carrots are tender.
4. Finish with greens and seasoning: Stir in the fresh or frozen spinach and chopped parsley. Add the juice of half a lemon, mix well, and adjust the salt and pepper to your taste.
5. Serve: Ladle the soup into bowls, garnish with extra parsley and lemon wedges from the remaining half lemon. Serve hot and enjoy the fresh vibrant flavors.

Notes

• This soup can be made in an Instant Pot or crockpot by adjusting the cooking time accordingly.
• Use vegetable broth with low sodium to control saltiness.
• For a creamier texture, puree part of the soup before adding the spinach and parsley.
• Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
• Feel free to add other vegetables such as zucchini or bell peppers for variation.

Keywords: garbanzo bean soup, chickpea soup, easy vegetable soup, vegetarian soup, healthy soup, Mediterranean soup, stovetop soup