Crock Pot Garbanzo Soup

This Crock Pot Garbanzo Soup is a hearty and wholesome recipe, which includes garbanzo beans and fire-roasted tomatoes. It’s a healthy twist on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Garbanzo Soup Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2–3 garlic cloves, minced
• 1 cup chopped peeled potatoes
• 1 (15-ounce) can fire-roasted diced tomatoes
• 4 cups chicken or vegetable stock
• 3 cans garbanzo beans
• 2 bay leaves
• 1 sprig fresh rosemary
• Salt & pepper, to taste

How To Make Crock Pot Garbanzo Soup

1. Sauté the aromatics: In a skillet over medium-high heat, add olive oil. Once hot, sauté the onion, celery, carrots, potatoes, and garlic with a pinch of salt for about 5 minutes until the onions are translucent.
2. Transfer to crock pot: Add the sautéed vegetables to the crock pot.
3. Add remaining ingredients: Stir in the fire-roasted tomatoes, garbanzo beans, stock, bay leaves, and rosemary.
4. Slow cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes and carrots are tender.
5. Finish and serve: Remove the bay leaves and rosemary. Taste and adjust salt and pepper. Serve hot.

Recipe Tips

• Can I use dried garbanzo beans?
  Yes, but cook them separately beforehand or soak and add extra cook time.
• How to make it vegetarian or vegan:
  Use vegetable broth instead of chicken broth.
• Can I add greens?
  Yes, stir in spinach or kale during the last 15 minutes of cooking.
• How to make it spicy:
  Add red pepper flakes or diced jalapeño for heat.
• What can I substitute for rosemary?
  Use thyme or Italian seasoning if you don’t have fresh rosemary.

What To Serve With Garbanzo Soup

This nourishing soup pairs well with rustic sides:

• Warm crusty bread or garlic toast
• A fresh green salad
• Couscous or rice on the side
• Roasted vegetables

How To Store Garbanzo Soup

Refrigerate: Store in an airtight container for up to 5 days. Reheat on the stove or microwave.

Freeze: Freeze for up to 3 months. Thaw overnight and reheat gently, stirring well.

Garbanzo Soup Nutrition Facts

• Calories: 70 kcal
• Carbohydrates: 10g
• Protein: 3g
• Fat: 2g
• Cholesterol: 2mg
• Sodium: 279mg
• Fiber: 1g
• Sugar: 3g
• Vitamin C: 6mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I blend this soup for a creamier texture?
Yes, use an immersion blender to partially or fully blend the soup.

Is this soup freezer-friendly?
Absolutely. It reheats well and is perfect for meal prep.

Can I add pasta or rice?
Yes, but cook separately and add just before serving to avoid sogginess.

Do I need to pre-cook the vegetables?
Sautéing adds flavor, but you can skip it for an easier prep.

Try More Recipes:

• Crock Pot Hot And Sour Soup
• Crock Pot Healthy Taco Soup
• Crock Pot Hash Brown Potato Soup

Crock Pot Garbanzo Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

70

kcal

A hearty, healthy chickpea soup made in the crock pot with vegetables and fire-roasted tomatoes.

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped
  

• 2 stalks celery, chopped
  

• 2 carrots, chopped
  

• 2–3 garlic cloves, minced
  

• 1 cup chopped peeled potatoes
  

• 1 (15 oz) can fire-roasted diced tomatoes
  

• 4 cups chicken or vegetable stock
  

• 3 cans garbanzo beans
  

• 2 bay leaves
  

• 1 sprig rosemary
  

• Salt & pepper, to taste

Directions

• Sauté onion, celery, carrots, garlic, and potatoes in olive oil for 5 minutes.
  
• Transfer to crock pot. Add tomatoes, beans, stock, bay leaves, and rosemary.
  
• Cook on low for 6–8 hours or high for 3–4 hours.
  
• Remove bay leaf and rosemary. Adjust seasoning. Serve warm.