culinary review

Smooth Garbanzo Bean Soup

Last Modified: 11/05/08
First Published: 10/30/07
Views: 9273
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Views: 9273

The chickpeas themselves don't have a strong flavor, they're more mellow which makes them ideal for a blended soup. When blended, you can fully enjoy their subtle taste and texture. chickpeas_soupWhile you could add a variety of spices and flavorings to this soup, we like to keep it pretty “clean” in order to let the flavor of the chickpeas fully come through.

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General Info
Servings: 2
Total Cost: $1.26
Cost Per Serving: $0.63
Total Calories: 857
Calories/Serving: 429
Vegetable Oil 1 Tablespoon 14.00 Grams $0.03 120
Onion, Yellow Diced 1/2 Cup 80.00 Grams $0.18 34
Carrots 1/2 Cup 64.00 Grams $0.07 26
Celery, Chopped 1/2 Cup 60.00 Grams $0.07 9
Garlic (1 clove) * 3.00 Grams $0.01 4
Potato, Baking (diced) 1/2 Cup 99.67 Grams $0.06 93
Chickpeas (Garbanzo Beans), Cooked, Canned 2 Cups 480.00 Grams $0.84 572
Water (broth) 3 Cups 681.00 Grams $0.00 0

This chickpea soup is ridiculously simple to make, yet very comforting and tasty. The beans add such a creamy softness and coupled with potato, onion, carrot and celery you get a very delicious and healthy combination.

2 servings


  • vegetable oil
  • ½ onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1 potato, diced
  • 2 cups cooked garbanzo beans (chickpeas)
  • 3 cups broth (you can use water+ bullion cube)
  • salt and pepper


Saute onion, carrot, celery, thyme and bay leaf in some oil. After about 10 minutes, add the potato, the chickpeas and the garlic, saute for a few minutes, then add the broth. Bring up to a simmer and cook for about 20 minutes, or until all the ingredients are nice and soft. Blend well either with an immersion blender or with a stand up blender. Bring back to the pot and salt and pepper to taste.