Grandma’S Greek Garbanzo Soup^

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Servings: 12 Difficulty: Intermediate
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A hearty, creamy Greek-style bean soup with vibrant vegetables and fresh herbs.
Grandma's Greek Garbanzo Soup^ recipe image

This rustic Greek garbanzo soup is a comforting bowl of nutrition and flavor. Featuring a base of sautéed onions, celery, garlic, carrots, and bell peppers, it is enriched with chicken stock and tomato sauce. The addition of garbanzo beans and kidney beans provides a protein-packed punch, while blending half the mixture creates a naturally creamy texture without dairy. Finished with fresh parsley, this soup is perfect for chilly evenings, meal prep, or a light yet satisfying lunch. ItâÂÂs simple to make with pantry staples and delivers a warm, aromatic experience that feels like home.

Grandma's Greek Garbanzo Soup^ recipe image
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Grandma’S Greek Garbanzo Soup^

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 864.8

Description

This rustic Greek garbanzo soup is a comforting bowl of nutrition and flavor. Featuring a base of saut&# 195;©ed onions, celery, garlic, carrots, and bell peppers, it is enriched with chicken stock and tomato sauce. The addition of garbanzo beans and kidney beans provides a protein-packed punch, while blending half the mixture creates a naturally creamy texture without dairy. Finished with fresh parsley, this soup is perfect for chilly evenings, meal prep, or a light yet satisfying lunch. ItâÂÂs simple to make with pantry staples and delivers a warm, aromatic experience that feels like home.

Ingredients

Directions

  1. Sauté onions, celery, and garlic in 1/2 cup of chicken stock in a large saucepan over medium heat until soft.
  2. Add carrots, bell pepper, tomato sauce, 1/4 teaspoon pepper, and the remaining 4 1/2 cups of chicken stock.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
  4. Stir in 1 cup of rinsed and drained garbanzo beans and the rinsed and drained cooked white kidney beans.
  5. Cook for an additional 2-3 minutes to heat the beans through.
  6. Carefully remove half of the soup mixture and puree in a food processor fitted with the metal blade until smooth.
  7. Return the pureed mixture to the saucepan and stir to combine.
  8. Add the remaining garbanzo beans and chopped parsley to the soup.
  9. Simmer for 5 more minutes to allow flavors to meld.
  10. Serve hot.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 864.8kcal
% Daily Value *
Total Fat 36.8g57%
Saturated Fat 9.9g50%
Cholesterol 267.0mg89%
Sodium 315.0mg14%
Total Carbohydrate 33.3g12%
Dietary Fiber 5.9g24%
Sugars 9.2g
Protein 86.7g174%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list provided in the source did not explicitly list the garbanzo beans, kidney beans, parsley, or pepper, but the directions require them. Ensure you have 2 cans (1 lb total) of garbanzo beans, 1 can of cooked white kidney beans, 1 tablespoon chopped parsley, and 1/4 teaspoon pepper on hand.

For a vegetarian version, substitute the chicken stock with vegetable broth.

This soup tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: greek soup, garbanzo beans, chickpea soup, vegetable soup, protein rich, comfort food, healthy dinner, meal prep, bean soup, kidney beans, creamy soup, warm soup, easy recipe, homemade soup, vegetarian option
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