Vegan Garbanzo Bean Soup Recipes

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VEGAN GARBANZO BEAN SOUP



Vegan Garbanzo Bean Soup image

This Vegan Garbanzo Bean Soup is so tasty and doesn't take too much effort to cook up. I offer two versions - one with an instant pot and one stove top.

Provided by Jen

Number Of Ingredients 17

1 package of dry garbanzo beans usually 1 lb (chickpea beans)
1 medium yellow onion or about 1 cup chopped
1 medium tomato, diced
1 red bell pepper, sliced
2 tablespoons white vinegar
2 garlic cloves, minced
1/4 cup tomato sauce (I use tomato pasta sauce)
1 tablespoon of onion powder
1 teaspoon of dried oregano
1/2 tsp of Himalayan salt (always start with less and add more as needed for flavor)
dash of black pepper and cayenne pepper (optional)
about 6 cups of water
about 1 cup of veggie broth to saute the vegetables (oil free option)
1/4 cup of fresh parsley (adds a nice flavor and also a beautiful green color)
1 cup of chopped red potatoes (takes about 2 small potatoes)
1/2 to 1 teaspoons of dried basil
1 cup of chopped carrots (about 2 to 3 carrots)

Steps:

  • Okay, for starters, you want to make sure to soak your beans the night before if you do NOT have an instant pot. Place them in a large bowl and cover with enough water (the beans will suck in water so make sure to use enough), I use about 6 cups of water. If you forgot to soak them the night before, or you're in a time crunch, read my notes below for quick soaking method.
  • Once beans have soaked, drain and rinse the beans one last time. And let's get cooking!

ITALIAN VEGAN GARBANZO BEAN SOUP



Italian Vegan Garbanzo Bean Soup image

This Italian vegan garbanzo bean soup is perfect for chilly fall days. It's super easy to make and packed with flavor and nutrients.

Provided by Sina

Categories     Main Dish     Soup

Time 30m

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, finely chopped
2 cloves of garlic, minced
2 carrots, cut into medium-sized chunks
3 stalks celery, cut into medium-sized chunks
1 fennel bulb, cut into thin slices
1 15,5 oz can garbanzo beans (chickpeas)
1 14, 5 oz can diced tomatoes
3 cups vegetable broth
about 15 cherry tomatoes, cut into halves
2 hand full of fresh spinach
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste

Steps:

  • In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
  • Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
  • Season with fresh parsley, oregano, thyme, salt, and pepper.

VEGAN ITALIAN GARBANZO BEAN SOUP



Vegan Italian Garbanzo Bean Soup image

This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.

Provided by PalouseBrand

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h54m

Yield 4

Number Of Ingredients 15

½ cup dried garbanzo beans
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3 stalks celery, sliced
2 carrots, sliced
3 cloves garlic, minced
1 teaspoon fennel seeds
3 cups vegetable broth
1 (14.5 ounce) can fire-roasted diced tomatoes
18 grape tomatoes, halved lengthwise
2 cups baby spinach leaves
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste

Steps:

  • Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
  • Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
  • Spread garbanzo beans on a baking sheet and remove skins.
  • Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
  • Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.9 g, Fat 5.7 g, Fiber 8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 698.8 mg, Sugar 9.1 g

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