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Easy Garbanzo Bean Soup

A heartwarming and easy-to-make garbanzo bean soup, packed with flavor and nourishment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley (optional, for garnish)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and sauté for about 5 minutes until they are translucent and fragrant.
  3. Stir in the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
  4. Pour in the vegetable broth and add the diced tomatoes, including their juice.
  5. Stir in the garbanzo beans and cumin. Season with salt and pepper to taste.
Cooking
  1. Raise the heat to medium-high until it reaches a gentle boil.
  2. Then, reduce the heat to low and let it simmer for about 15 to 20 minutes.
  3. If you prefer a smoother texture, you can use an immersion blender to blend the soup to your desired consistency.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gradually to maintain taste and texture.