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.

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Top 3 garbanzo bean soup recipes from across the web

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Top Tags

Spanish Bean Soup Recipe - Garbanzo...

Costa Rican Garbanzo Bean Soup Reci...

Greek Chickpea Soup

The most viewed garbanzo bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine