Hey y’all! If you’re lookin’ for a cozy, belly-warming soup that’s vegan and packed with flavor, you’ve hit the jackpot. This Hearty Vegan Garbanzo Bean Soup is perfect for those chilly evenings when you need somethin’ wholesome and delicious. Loaded with veggies, spices, and protein-packed garbanzo beans, this soup is sure to become a family favorite. Let’s dive in!

Ingredients

Garbanzo Beans (Chickpeas): These little gems are the stars of the show. Full of protein and fiber, garbanzo beans add a nutty flavor and a nice texture to the soup.

Carrots: Sweet and vibrant, carrots add a touch of natural sweetness and a pop of color to your bowl.

Celery: Celery brings a subtle crunch and an earthy taste, balancing the sweetness of the carrots.

Onion: Onions provide a savory base for the soup, adding depth and richness to the flavor profile.

Garlic: A few cloves of garlic add a kick of aromatic flavor, making the soup irresistible.

Tomatoes: Diced tomatoes bring a tangy and slightly sweet element, enhancing the overall taste.

Vegetable Broth: The backbone of our soup, vegetable broth ensures everything comes together beautifully, adding layers of flavor.

Spinach: Fresh spinach leaves add a burst of green goodness, packed with vitamins and minerals.

Olive Oil: A touch of olive oil for sautéing helps to marry all the flavors together.

Spices (Cumin, Paprika, Bay Leaf, Salt, Pepper): These spices bring warmth and depth, making each spoonful a delight.

Recipe

Alright, grab your apron and let’s get cookin’ this bomb vegan garbanzo bean soup!

Instructions

Step 1: Prep the Veggies

Chop up your carrots, celery, and onion. Mince the garlic. Rinse and drain those garbanzo beans, and get everything ready.

Step 2: Sauté the Base

Heat the olive oil in a big ol’ pot over medium heat. Toss in the onions, carrots, and celery. Cook until they’re soft and smellin’ amazing, about 5-7 minutes. Add the garlic and cook for another minute.

Step 3: Add the Tomatoes and Spices

Dump in the can of diced tomatoes, cumin, paprika, and the bay leaf. Stir it all up and let it cook for a couple minutes so the spices can do their thing.

Step 4: Pour in the Broth and Beans

Add the vegetable broth and garbanzo beans to the pot. Give it a good stir, bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

Step 5: Add the Spinach

Throw in the fresh spinach and let it wilt into the soup. This should take just a few minutes.

Step 6: Season and Serve

Season with salt and pepper to taste. Fish out the bay leaf before serving. Ladle the soup into bowls and get ready to enjoy!

Digestive Health Perks

This vegan garbanzo bean soup is not just tasty but also packed with nutrients. Garbanzo beans are an excellent source of plant-based protein and fiber, which helps keep you full and aids digestion. Carrots are rich in beta-carotene, great for your vision and immune system. Spinach adds a hefty dose of iron and vitamins A and C. Plus, this soup is low in fat and free from cholesterol, making it a heart-healthy choice. Enjoy a bowl of this soup, knowing you’re nourishing your body with every spoonful.

Print Recipe

Hearty Vegan Garbanzo Bean Soup

This hearty vegan garbanzo bean soup is a cozy and delicious meal packed with veggies, spices, and protein-rich garbanzo beans. Perfect for a chilly evening!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: continental

Servings: 6 people

Calories: 200kcal

Ingredients

2 cans of garbanzo beans drained and rinsed
2 large carrots peeled and chopped
2 celery stalks chopped
1 large onion diced
3 garlic cloves minced
1 can of diced tomatoes
6 cups vegetable broth
2 cups fresh spinach
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1 bay leaf
Salt and pepper to taste

Instructions

Chop the carrots, celery, and onion. Mince the garlic.
Heat olive oil in a pot over medium heat. Sauté onions, carrots, and celery until soft, about 5-7 minutes. Add garlic and cook for another minute.
Add diced tomatoes, cumin, paprika, and bay leaf. Stir and cook for a couple of minutes.
Pour in the vegetable broth and garbanzo beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add fresh spinach and let it wilt.
Season with salt and pepper to taste. Remove the bay leaf before serving.

Notes

This soup is great for meal prep. Store in the fridge for up to 5 days or freeze for up to 3 months.
Serve with a slice of crusty bread or over rice for a heartier meal.