Garbanzo Bean Soup Recipe

Name: Garbanzo Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 1 medium carrot, chopped; 2 garlic cloves, chopped; ½ teaspoon ground cumin; 12 salt; ¼ teaspoon pepper; 2 (15 ounce) cans garbanzo beans; 1 (14 ounce) can chicken broth; 1 tablespoon chopped of fresh mint; ½ cup sour cream; 1 tablespoon chopped cilantro

Servings: persons

2 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
2 garlic cloves, chopped
½ teaspoon ground cumin
12 salt
¼ teaspoon pepper
2 (15 ounce) cans garbanzo beans
1 (14 ounce) can chicken broth
1 tablespoon chopped of fresh mint
½ cup sour cream
1 tablespoon chopped cilantro

1
In a large saucepan melt butter over medium heat.
2
Add onion, carrot and garlic and cook, stirring, until onion is golden.
3
Add cumin, salt and pepper.
4
Cook, stirring, 1 minute.
5
Add drained garbanzo beans and chicken broth.
6
Simmer 10 minutes.
7
In a food processor or blender, puree soup with chopped mint until smooth.
8
Return soup to pan.
9
Rinse processor bowl with 1/2 cup water and add to soup.
10
Reheat soup slowly over low heat, 5-8 minutes.
11
Serve hot with a dollop of sour cream and a sprinkling of cilantro on each serving.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 medium onion, chopped, 1 medium carrot, chopped, 2 garlic cloves, chopped, and more.

Yes, Garbanzo Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garbanzo Bean Soup

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