Easy Garbanzo Bean Soup (Chickpea Soup Recipe)

A great meatless meal for busy weeknights or meal prep, this Easy Garbanzo Bean Soup (Chickpea Soup Recipe) is a hearty, warming and satisfying soup for any night of the week!

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Simple and delicious hearty Garbanzo Bean Soup

This hearty garbanzo bean soup is a quick and easy meatless meal packed with flavor! A great way to make a meal from the pantry, this flavorful soup is great for busy weeknights and meal prep!

Made with canned garbanzo beans (chickpeas), diced potatoes, carrots and celery, with a rich blend of spices- this soup is the perfect warming and flavorful meal for when you want some easy, meatless comfort food. Part of the soup is blended at the end for a luscious, creamy texture!

Ingredients

This easy vegetarian and vegan Garbanzo Bean Soup comes together quickly and easily with simple pantry ingredients and bold, warming spices. To make the soup, you will need:

• Extra virgin olive oil, for cooking the veggies.
• 3 stalks celery, cut into small pieces.
• A medium onion.
• 4 medium carrots.
• 2 cups peeled russet potatoes, cut into ½” pieces.
• 6 cloves of garlic, minced.
• Dried oregano, turmeric powder, smoked paprika, cumin, salt, and freshly ground black pepper.
• 2 cans of garbonzo beans (aka chickpeas), drained and rinsed.
• 3 fresh rosemary sprigs. 
• 6 cups vegetable broth or stock. You can use store bought or homemade.
• Fresh squeezed lemon juice.

How to make the Garbanzo Bean Soup recipe

1. In a large pot such as a dutch oven or stockpot, heat olive oil over medium heat. 
2. Add celery, onion, carrots, and potatoes. 
3. Cook 5-7 minutes, until onions are translucent.
4. Add the garlic, oregano, turmeric, salt, and pepper and stir. Cook until just fragrant, 30 seconds. 
5. Add the garbanzo beans, whole rosemary springs (these will be removed later), vegetable broth, lemon zest and lemon juice. 
6. Turn heat to high and bring to a boil.
   Once boiling, cover the pot, reduce heat to medium low and simmer 20-30 minutes, until potatoes are fork tender. 
7. Remove rosemary sprigs. 
8. Using a slotted spoon, remove approximated 3 cups of the chickpeas and potatoes, as well as 1 cup of liquid to a blender or food processor (it’s ok if some veggies get in there to a blender). 
9. Pulse until smooth, then stir into soup and serve. (Alternatively you can use an immersion blender directly in the pot to break up some of the soup until you reach your desired consistency).
10. Serve hot, and garnish with fresh herbs or lemon slices, if desired.  

Storing Leftovers

This soup has an even more delicious flavor the next day, making it a great recipe for meal prep! To store the soup, cool it to room temperature, and store in an airtight container in the refrigerator for up to 5 days.

Freezing the soup

This soup can also be frozen for up to 2 months! To freeze, cool soup completely, then store in airtight containers. For best results, thaw prior to reheating the soup.

Substitutions and Additions

This tasty chickpea soup recipe is easily adaptable to what you have on hand, and your taste preferences. Here are some swaps and additions you can do to make the soup your own, or work with what you have on hand.

• Swap the russet potatoes for red potatoes, Yukon gold, or even sweet potatoes!
• No rosemary? No problem. Add some fresh parsley or bay leaf. If using bay leaf, remove before blending and serving.
• Although it won't be vegetarian or vegan, you can swap chicken broth for the vegetable broth.
• Serve your finished soup with fresh herbs like fresh parsley or fresh cilantro leaves.
• Add some crushed red pepper flakes for a little heat.
• Add some leftover rotisserie chicken for a little extra protein.

If you love this chickpea soup recipe, you'll love these soups, too!

• Easy Green Lentil Soup
• Italian Minestrone Soup with Kale (Instant Pot or Stovetop)
• Split Pea and Ham Soup
• Pasta e Fagioli Soup

Tools for the best Garbanzo Bean Soup

• A large dutch oven or stockpot, with a lid.
• A high powered blender, immersion blender, or food processor, for blending up the soup at the end.
• A lemon juicer, for easily adding the lemon juice to the soup.
• A slotted spoon for easily removing some of the chickpeas and potatoes, if using a blender or food processor.

Made this Easy Garbanzo Bean Soup? Leave a review and rating below!

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