Garbanzo Soup with Ham and Broad Beans Recipe

Name: Garbanzo Soup with Ham and Broad Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/2 cup onions, finely chopped; 1/2 cup carrots, finely chopped; 1/4 cup celery, finely chopped; 6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock; Ham bone, optional; A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string; 1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water; 1 to 1 1/2 cups cooked ham, cut into small cubes; 1 package frozen broad beans or string beans, defrosted; 2 medium boiling potatoes, peeled and cut into 1-inch cubes; Salt and freshly ground black pepper; 1 tablespoon parsley leaves, finely chopped

Servings: persons

3 tablespoons butter
1/2 cup onions, finely chopped
1/2 cup carrots, finely chopped
1/4 cup celery, finely chopped
6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock
Ham bone, optional
A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string
1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water
1 to 1 1/2 cups cooked ham, cut into small cubes
1 package frozen broad beans or string beans, defrosted
2 medium boiling potatoes, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon parsley leaves, finely chopped

1
Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot.
2
When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown.
3
Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil.
4
Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
5
Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender.
6
Remove the ham bone.
7
Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.

832

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 1/2 cup onions, finely chopped, 1/2 cup carrots, finely chopped, 1/4 cup celery, finely chopped, and more.

Yes, Garbanzo Soup with Ham and Broad Beans 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.

That's it — enjoy your meal!

Garbanzo Soup with Ham and Broad Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions