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Spanish Garbanzo Bean Soup

A hearty and flavorful soup that celebrates the comforting taste of garbanzo beans and spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 bell pepper diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 can 15 oz garbanzo beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes, undrained
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic to the pot. Cook for about 3-4 minutes until the onion becomes translucent.
  3. Stir in the diced carrot, celery, and bell pepper.
  4. Add the smoked paprika and cumin to the pot.
  5. Mix in the drained garbanzo beans.
  6. Add the vegetable broth and diced tomatoes (with their juice).
  7. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
  8. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Notes

Let the soup sit for a few minutes before serving; the flavors deepen, and the texture improves.