Another quick, throw together soup! Hardest part is cutting up the vegetables (so if you have chopped frozen vegetables this is even that much easier)! An E meal that would work with a small scoop of brown rice and even some cooked chicken breast to make it go further.
Start with chopping lots of good veggies! I used red bell peppers, zucchini, onion, garlic, and carrots.
Place the veggies in a heated big soup pot with a tablespoon or so of extra virgin olive oil. Cook the veggies until tender.
Add in fat free chicken broth and canned, rinsed Garbanzo beans. Allow to simmer for an hour or longer (to allow beans to get even more tender- this would work well in a crockpot).
And there you have it! Super easy, very filling, and delicious! We had relatives down at the time and they were impressed! If you follow Trim Healthy Mama, once again, this is an E meal!
Garbanzo Bean Soup
Description
A quick and delicious vegetable bean soup! Perfect in a crockpot as well!
Ingredients
- 2– zucchini chopped
- 1– red bell pepper chopped
- 3– cloves of garlic chopped
- 3 or 4 carrots chopped
- 1– onion chopped
- 6 cups of fat free chicken broth
- 4 or 6 cans of garbanzo beans (rinsed)
- 2 tablespoons of extra virgin olive oil
- 2 tsp turmeric spice
- 4 tsp salt (or to taste)
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp favorite Cajun seasoning
Instructions
- Chop all vegetables.
- Heat a large soup pot and add oil.
- Add vegetables to heated oil in pot.
- Cook veggies until tender or 15 minutes on medium high heat.
- Pour in chicken broth.
- Rinse the canned garbanzo beans and add to pot.
- Simmer for an hour or put in a crockpot on low until the beans are even more tender.
- Enjoy!
Notes
- This would go great with a scoop of brown rice or even cooked shredded chicken breast.
BEST SOUP EVER!! Yummmmmmmyyy!! I ate two bowls!!
*big smiles*
This looks amazing!!! I LOVE Garbonzo beans can’t wait to try this!!!!
How many servings does this make?
AT least six to eight servings!!
Mrs. Criddle you did it again. Delish!!!! such a wonderful blend of flavors. Thank you.
I’m so glad you liked this!
Maybe an oversight, but nowhere in the directions does it tell the cook when to add all the spices to the pot.
I’m going to assume it is when all the contents are present in the pot, but for the newbie, this could be problematic. Just a heads up.
Chris
Yes, just add it to the pot with the other ingredients. 🙂
How many cups of beans would you say are in the cans you used? trying to make it using dry and not sure how many to do
I’d say about 2 and a half cups to a can. 🙂
What?? I read that 1/2 cup of dried beans equals one 14.5 ounce can.
Geez. I hope Karin found the right info prior to trying the recipe.
While I’m here, what is a good substitution for Cajun seasoning? Thanks
I used 2 dry weight cups of garbanzo beans, soaked overnight, drained, fresh water and bay leaf added brought to a boil, simmered for almost 2 hours.
That worked. It’s still simmering but I have already sampled it and am happy with the results.
I make your recipe and it is smelling good already. Is there a way to keep this .
I know this more then I can eat at one time.?
Thank you
Norma