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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: Chickpea Soup, Garbanzo Bean Soup

Servings:

Calories: 111kcal

Equipment

blender, immersion blender, or food processor
large stockpot or dutch oven

Ingredients

1 tablespoon extra virgin olive oil
3 stalks celery, cut into small pieces
1 medium onion, finely diced
4 medium carrots, cut into ½” pieces
2 cups peeled russet potatoes, cut into ½” pieces
6 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 15 oz cans garbonzo beans, drained and rinsed
3 fresh rosemary sprigs
6 cups vegetable broth
¼ cup fresh squeezed lemon juice

Instructions

In a large pot such as a dutch oven or stockpot, heat olive oil over medium heat.
Add celery, onion, carrots, and potatoes.
Cook 5-7 minutes, until onions are translucent.
Add the garlic, oregano, turmeric, salt, and pepper and stir. Cook until just fragrant, 30 seconds.
Add the garbanzo beans, whole rosemary springs (these will be removed later), vegetable broth, lemon zest and lemon juice.
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.
Remove rosemary sprigs.
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).
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).
Serve hot.

Nutrition