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Vegetable Garbanzo Soup recipe in a bowl with a spoon on a counter with a napkin. It's slightly creamy and filled with flavor and texture! It's super easy to make ahead and enjoy during the week.

Vegetable Garbanzo Soup Recipe

Soup is great anytime of year and this is one of those hearty and balanced soups that can be a side dish or a main. This Vegetable Garbanzo Soup is filled with healthy veggies and garbanzo beans, or chickpeas. It's a great option to save time and make ahead for busy weeknights!

Course Main Course, Side Dish, Soup
Cuisine American, Italian
Keyword chickpeas, garbanzo beans, vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 servings
Calories 452 kcal
Author Carrie Tyler

Ingredients

  • 30 oz Canned Garbanzo Beans (Chickpeas) 2 cans
  • 1 cup Carrots diced
  • 1 cup Onion diced
  • 1 cup Celery diced
  • 1 clove Garlic, minced
  • ¼ cup Italian Parsley, chopped
  • 1 teaspoon Dried Oregano
  • 1 Bay Leaf
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 5 cups Vegetable Broth or Stock or Chicken broth or stock
  • 23 ounces Canned Diced Tomatoes
  • 2 tablespoons cornstarch
  • ¼ cup cold water

Instructions

Prep-Ahead Steps

  1. Peel & dice the carrots. Dice the celery. Dice the onion. Chop the parsley.

  2. Drain and rinse the garbanzo beans.

Cooking Steps

  1. Preheat a soup pot or dutch oven on medium-high heat. Add the olive oil, diced carrots, celery, and onion. Stir to combine and then cook for 5 minutes until they glisten and the onions begin to turn translucent.

  2. Add the garbanzo beans, garlic, oregano, salt, and pepper. Add the broth, tomatoes, and then bay leaf. Bring to a boil and then cook for 15 minutes until the carrots are soft.

  3. To a small mixing bowl or measuring cup, add the cold water and cornstarch. Whisk together until dissolved to make a slurry. Add the parsley, then slowly whisk the slurry into the soup. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.

Recipe Notes

  • 8 servings is based on 1 cup per serving
  • This garbanzo soup recipe is gluten free. Always check food ingredient labels to ensure that they are gluten free.

  • Adding Pasta/Noodles:  If you want to bulk this soup up even more, you can add a short-cut pasta. Macaroni pasta, Ditalini pasta, Orzo pasta are great options. You can also use egg noodles. For any of these options, I like to cook them separately to al dente and then add them to the soup for the final 5 minutes of cooking.

  • How long will this Garbanzo soup last?  Once cooked, this soup can be stored in a sealed, airtight container in the fridge for up to 5 days. You can reheat it on the stove in a pot on medium heat. Or reheat it in the microwave in a microwave safe container.

  • Can I freeze this Garbanzo soup?  This Garbanzo Soup Recipe can be made entirely ahead, portioned out as desired, and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. You can also use an airtight freezer safe container. This soup will last for up to 6 months in the freezer.

    To reheat the soup, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state.