garbanzo bean soup

The Spanish Bean Soup, also known as Sopa de Garbanzo in Spanish, is one of the most popular soups of Spain….especially in Southern Spain in winter.

It used to be eaten only by the lower classes because the beans were cheap, but in the late 1930s during Spain Civil War the Spanish garbanzo soup made its way into the meals of the upper class.

This is a typical food from Andalusia, even though sometimes it is confused with the cocido madrileño (Madrid Stew).

Spanish Bean Soup Recipe - Garbanzo Bean Soup

Garbanzo (chickpea) beans

olive oil

salt

potatoes

onion (or 2 small)

water

black pepper

Chorizos (Spanish sausage)

chicken stock

Garlic (minced)

saffron yellow (optional)

paprika (optional)

ham bone (optional)

Spices: fresh chopped thyme, rosemary, oregano, and ground cumin

Wash and rinse the Garbanzo beans in a...

Wash and rinse the Garbanzo beans in a large bowl, cover them with water and a tablespoon of salt, then let it soak overnight. Or you can boil them on medium heat for 30 minutes to one hour.  

Meanwhile cut the Chorizo, garlic, onions, and ham...

Meanwhile cut the Chorizo, garlic, onions, and ham into cubes or any shape of your choice. Place them on a large pot with enough chicken stock to cover them (about two inches). Cook for 30 minutes.

Cut the potatoes in quarters.

 After that pour the beans (strained), spices, and...

 After that pour the beans (strained), spices, and the remaining stock. Cook for 30 more minutes removing any foam.

Add the potatoes and cook for 30 more...

Add the potatoes and cook for 30 more minutes. Taste a little bit to see if it needs more salt.

Serve warm and enjoy!  

This savory garbanzo bean soup is packed with protein and fiber- and traditionally Costa Rican! With ingredients such as shredded chicken, tomato, carrots and chickpeas, this soup is a winner for family dinner! 

Costa Rican Garbanzo Bean Soup Recipe

lb shredded chicken breast (instructions here)

red pepper, finely chopped

medium white or yellow onion, finely chopped

garlic, pressed

cilantro,

C chicken broth (canned or from the shredded chicken recipe above)

1TB salt

ketchup

TB butter oil

garbanzo beans, undrained

tomato

carrots, diced (optional)

In a large stockpot, either cook the bacon...

In a large stockpot, either cook the bacon and remove leaving the bacon grease for your sofrito, or heat the butter or olive oil.

Add onion, red pepper, and garlic and cook...

Add onion, red pepper, and garlic and cook until softened. Add the chicken, one cup of broth, and the salt and bring to simmer.

In a blender, add the can of tomatoes,...

In a blender, add the can of tomatoes, one cup of chicken broth, and the ketchup.  Blend until smooth and add to the pan with the sofrito and chicken.

Next you will add one can of undrained...

Next you will add one can of undrained garbanzos and the optional carrots to the pot and stir. Bring back to a simmer. At this point, you can add drained garbanzos and chicken broth until you get the consistency of broth that you desire. For me, I like to have a lot of chickpeas and a pretty brothy soup. Add salt to taste, and bring to a boil on medium-high, then cook, stirring occasionally, for about 25 minutes to let the flavors really blend.

I usually add the cilantro about 5 minutes...

I usually add the cilantro about 5 minutes before serving, or you can garnish the soup with fresh cilantro on top. Season with salt and pepper to taste.

This soup is traditionally served in a deep...

This soup is traditionally served in a deep bowl with white rice on the bottom and covered with soup. I like to forgo the rice and eat with tortilla chips and avocado slices. ¡Buen provecho!

This light, cozy lemony Greek chickpea soup is made in one pot with zucchini, carrots, garbanzo beans, and fresh herbs. It&#39;s high protein, healthy, vegan, and gluten-free. The perfect under-30-minute weeknight dinner!

Greek Chickpea Soup

onion

carrots

celery ribs (chopped)

zucchini

garlic (minced)

thyme

oregano

½ tsp crushed red pepper (optional

salt (more

½ tsp black pepper

(15-ounces) of chickpeas (drained and rinsed)

low-sodium vegetable broth (or chicken broth)

baby spinach

parsley (chopped)

lemon (juiced)

Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.

Add the diced onion and cook for 3-5 minutes until it turns translucent.

Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.

Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.

Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.

Carefully transfer 1 - 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don&#39;t have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup. You can also pulse an immersion blender 5 - 10 times.

Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.

Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.

Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.

This creamy chickpea soup is a cozy vegetarian dinner ready in under 30 minutes—made with canned chickpeas, veggies, and Tuscan-inspired flavor. No noodles needed!

30-Minute Tuscan Chickpea Soup with Kale

Tbsp unsalted butter (28 g)

celery (2 large or 4 small, finely diced)

carrots (finely diced)

tomato paste (28 g)

Tbsp finely chopped fresh rosemary

tsp smoked paprika

tsp red pepper flakes

chickpeas (drained)

vegetable broth (1 L)

heavy cream (can sub half-and-half or coconut milk)

kale

lemon juice (15 mL)

To serve: parmesan

Base

Flavor Base: Heat 2 Tbsp unsalted butter in a large pan over medium heat. Add 2 ribs celery, 2 carrots, 1 medium yellow onion, and 4 cloves garlic. Cook for 5 minutes, or until onion is soft and translucent.

Spices

Spice It Up: Stir in 2 Tbsp tomato paste, 1 Tbsp finely chopped fresh rosemary, 1 tsp smoked paprika, 1 tsp red pepper flakes, and ½ tsp salt. Continue cooking for 3 minutes, stirring occasionally.

Cook

Cook: Add 2 15-oz cans chickpeas and 4 cups vegetable broth. Cover and cook at a simmer for 10 minutes, until hot.

Finish

Finish: Remove from heat, then stir in 1 cup heavy cream and 2 cups chopped kale. Stir until kale is completely submerged and wilted, about a minute. Stir in 1 Tbsp lemon juice and serve hot, optionally topping each bowl with freshly grated parmesan!

Made this soup tonight for meatless Monday.  
It was absolutely delicious - it is going into the ‘keep’ file.
Husband also loved it and had two bowls!!
Oh and it was made in 30 mins!

I had nothing planned for dinner, but had most of the ingredients for this (thank heavens I cook my dried chickpeas in the instant pot and had plenty for this) and made it.  Another absolute hit!  Had to substitute steamed broccoli for the kale (mine was funky). 
Best part is getting 2 more nights of dinner for the 2 of us.  Wonderful flavors, easy and satisfying.

https://www.youtube.com/watch?v=Ibsq663Kvpo

This Creamy Chickpea Soup recipe is an ultra-comforting vegetarian soup recipe that’s ready in under 30 minutes on the stove! Packed with vegetables, nutritious chickpeas, and Tuscan flavor, this filling dish has become a cozy weeknight staple in our house!

Grab the full written recipe here: https://www.liveeatlearn.com/chickpea-soup/

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Restaurant-Style Chickpea Soup

Spanish Bean Soup (Garbanzo Bean Soup) takes you on a trip to Tampa Bay, where Cuban heritage is so alive &amp; full of flavor. This simple soup is made with garbanzo beans, potatoes &amp; savory sausage and is just bursting with deliciousness!

Spanish Bean Soup (Garbanzo Bean Soup)

garbanzo beans

water (to soak)

kosher salt

beef

chicken broth ((8 cups))

black pepper ((to taste))

garlic powder ((or 2 cloves garlic, minced))

water ((or as needed

Rinse beans, cover with water, and add salt. Soak overnight. Drain the beans. *See note for my original recipe that uses the liquid.If you forget this step, bring the beans to a boil on the stovetop and reduce to a high simmer for 1/2 hour.

Prepare Garbanzo Beans (Chickpeas)

To a dutch oven or large soup pot, add beans, cubed potatoes, chicken broth or stock, sausage, garlic powder (or minced garlic), pepper, and Vigo flavoring packets. Stir to combine.

Bring to a boil on the stovetop, then reduce to a simmer on medium-low for 2 to 3 hours (or more).

Add water (or more broth) as needed as the liquid is absorbed.

Stovetop Instructions

To the crockpot insert, add beans, cubed potatoes, chicken broth or stock, sausage, garlic powder (or minced garlic), pepper, and Vigo flavoring packets. Stir to combine.

Place the lid on the slow cooker and cook on low for 8 to 10 hours or high for 4- 5 hours.

Slow Cooker Instructions

HONESTLY!!!!!  Nikki, I'm so happy to have found your website.  Indeed your description and instructions are absolutely easy.  I, am Native to Tampa, grew up and live not 5 miles from YBOR (eee-bore) CITY.  I love that you included some of the local businesses, which have been a reliable source for our special sort of spice needs, for such a long time.  They do carry the very best.

Hey Nikki Lee!  I wanted to say this is the about as easy as you could have created it.  Simple, great ingredients always make for the best meal.  I have made this soup a different way, "there is always a better way, find it" (like Thomas Edison said) being born and raised  circa 1960 in Hillsborough County, I'm always looking to make things more simply and you have hit the mark. I live about 5 miles from Ybor City and actually like it best from my kitchen.  I've tasted and made a lot of this soup.  Thank you for sharing.

Excellent recipe.  Ive been making this from the Columbia Restaurant’s cookbook for years.  I make my stock by simmering 2 smoked turkey legs until meat falls off the bone.  I also use good smoked sausage as its less greasy than Spanish chorizo

This reciepe is just like the one my Mama use to make.
Diffently will share it with my friends snd family.

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