If you're craving a flavorful and hearty soup, then this simple recipe for a vegan garbanzo bean soup is perfect for you.
It's not only a great source of protein and nutrients, but it's also incredibly easy to make using an Instant Pot.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Jump to:
With simple ingredients that you can get from any grocery store, this hearty garbanzo bean soup is a great way to deal with dinner options during busy weeknights.
Even if you do not have an Instant Pot, you can still prepare this delicious soup over the stove top or with a slow cooker.
As with most of my soup recipes, my kids were instantly hooked on this recipe. The next time you have some home-cooked chickpeas, try this healthy soup and watch the magic!
Why I love this
- It's perfect for cold and rainy days
- It's a simple soup that's easy to prepare using Instant Pot
- It has tons of health benefits
- It's vegan and gluten-free
- It's made with simple and readily available ingredients
- It's easily customizable with lots of substitute options.
Ingredients
- Garbanzo beans or canned garbanzo beans
- Olive oil
- Onion, chopped
- Cloves garlic, minced
- Carrots, peeled and diced
- Celery stalks, chopped
- Tomato paste
- Bay leaf
- Spices
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Turn on the Instant Pot and select the Sauté mode. Once it's hot, add olive oil.
Add the chopped onion and chopped garlic. Sauté the ingredients until the onions become translucent.
Add chopped carrots, celery stalks, garbanzo beans, tomato paste, and bay leaves.
Add turmeric powder, paprika, black pepper, salt, dried rosemary, and cumin powder. Give a nice stir.
Pour vegetable broth. Mix well.
Close the lid and press pressure cook for 6 minutes.
Transfer to a deep bowl or soup pot.
Serve hot with a nice crusty bread, or enjoy it as it is.
Stovetop Method
You can also make this soup using a stovetop. Follow the same steps, but instead of pressure cooking, cook it in a large pot or Dutch oven for 20-25 minutes on medium heat until the vegetables are tender.
Variations
This soup can be customized to suit your taste and preferences.
- You can add more vegetables like potatoes, green pepper, or spinach.
- If you are not a fan of garbanzo beans, try other substitutes that have similar protein content, like black beans or navy beans (white beans). Be sure to adjust the cooking time accordingly.
- You can also add some pasta or rice to make it heartier.
- For added flavor, you can top it off with some herbs like fresh cilantro or fresh parsley.
- If you use dried chickpeas, use 1 cup instead of one can of beans. Cook the garbanzo beans separately in a pressure cooker before adding them to the soup.
Top Tips
- Rinse the canned garbanzo beans well before using them in the soup.
- For a creamier consistency, you can blend some of the cooked beans and add them back into the soup.
- Add half a teaspoon of chili powder if you prefer a spicy flavor.
Storage
You can store the leftover soup in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave until warm.
Garbanzo Beans Vs. Chickpeas
To clear the confusion, Garbanzo beans and Chickpeas are two names for the same variety of legumes. They are widely used in Mediterranean, Middle Eastern, and Indian cuisines. Garbanzo beans have a slightly nuttier flavor compared to chickpeas.
Related Recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Best Garbanzo Bean Soup Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 onion - chopped
- 3 carrots - diced
- 3 ½ cup garbanzo bean
- 2 tablespoon tomato paste
- 32 oz vegetable broth
- 2 garlic cloves - chopped
- 2 bay leaves
- 1 teaspoon rosemary dried
- salt to taste
- ½ teaspoon black pepper
- 3 teaspoon olive oil
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric powder
- 3 stalks celery - chopped
Instructions
- Turn on the Instant Pot and select the Sauté mode. Once it's hot, add olive oil.3 teaspoon olive oil
- Add the chopped onion and chopped garlic.1 onion, 2 garlic cloves
- Sauté the ingredients until the onions become translucent.
- Add chopped carrots, celery stalks, garbanzo beans, tomato paste, and bay leaves.3 carrots, 3 ½ cup garbanzo bean, 2 tablespoon tomato paste, 3 stalks celery, 2 bay leaves
- Add turmeric powder, paprika, black pepper, salt, dried rosemary, and cumin powder. Give a nice stir.1 teaspoon rosemary dried, ½ teaspoon black pepper, ½ teaspoon cumin powder, ½ teaspoon paprika, ¼ teaspoon turmeric powder, salt to taste
- Pour vegetable broth. Mix well.32 oz vegetable broth
- Close the lid and press pressure cook for 6 minutes.
- When the time is up, let the pressure release naturally. Remove the bay leaves.
- Transfer to a deep bowl or soup pot. Serve hot with a nice crusty bread, or enjoy it as it is.
Notes
- Rinse the canned garbanzo beans well before using them in the soup.
- For a creamier consistency, you can blend some of the cooked beans and add them back into the soup.
- Add half a teaspoon of chili powder if you prefer a spicy flavor.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Comments
No Comments