Best Garbanzo Bean Soup Recipe
If you're craving a flavorful and hearty soup, then this simple recipe for a vegan garbanzo bean soup is perfect for you.
Servings: 4
Calories: 489kcal
Equipment
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.
Nutrition
Calories: 489kcal | Carbohydrates: 74g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1095mg | Potassium: 1253mg | Fiber: 14g | Sugar: 18g | Vitamin A: 8454IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 6mg