Easy Garbanzo Bean Soup with Spinach and Tomatoes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
