Include in Print View:

Garbanzo-Vegetable Soup – Vegetarian Cooking

Garbanzo-Vegetable Soup - Vegetarian Cooking recipe image
This comforting Garbanzo-Vegetable Soup is a quick and nutritious meal perfect for busy weeknights or chilly evenings. It combines tender chickpeas with a vibrant mix of carrots, celery, green beans, and corn for a satisfying crunch and sweet flavor. The broth is enriched with a touch of tomato sauce and aromatic herbs like parsley, oregano, and bay leaves, creating a warm, home-style taste. Light yet filling, it&# 226;ÂÂs an excellent option for diabetic-friendly diets or anyone seeking a wholesome, plant-based dish. Simple to prepare with pantry staples, this soup reheats beautifully, making it ideal for meal prep.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 121.8
Dietary: Diabetic, Vegan, Vegetarian
Description
This comforting Garbanzo-Vegetable Soup is a quick and nutritious meal perfect for busy weeknights or chilly evenings. It combines tender chickpeas with a vibrant mix of carrots, celery, green beans, and corn for a satisfying crunch and sweet flavor. The broth is enriched with a touch of tomato sauce and aromatic herbs like parsley, oregano, and bay leaves, creating a warm, home-style taste. Light yet filling, it&# 226;ÂÂs an excellent option for diabetic-friendly diets or anyone seeking a wholesome, plant-based dish. Simple to prepare with pantry staples, this soup reheats beautifully, making it ideal for meal prep.
Ingredients
  • 1/2 cup Garbanzo beans
  • 1/2 cup Corn; off cob
  • 1/2 cup Green beans
  • 1/2 cup Carrots; diced
  • 1/2 cup Celery; diced
  • 1/4 cup Onions; chopped
  • 1 cup Spinach; shredded or cabbage
  • 2 cup Water
  • 1 tsp Mixed herbs (parsley, oregano, basil)
  • 1 bay leaf Bay leaves
  • 1/4 cup Tomato sauce
  • 1/2 cup Noodles
Directions
  1. 1
    In a large saucepan, combine corn, green beans, carrots, celery, chopped onions, spinach (or cabbage), mixed herbs, bay leaf, and 2 cups of water.
  2. 2
    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  3. 3
    Stir in the tomato sauce, garbanzo beans, and noodles.
  4. 4
    Continue simmering for 5 more minutes, or until the noodles are cooked to your desired tenderness.
  5. 5
    Remove bay leaf before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 121.8kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 51.3mg3%
Total Carbohydrate 24.7g9%
Dietary Fiber 6.9g28%
Sugars 7.7g
Protein 5.7g12%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Substitutions: You can substitute spinach with kale or cabbage for a heartier texture. Use vegetable broth instead of water for a richer flavor.

Variations: Add a pinch of red pepper flakes for heat, or a squeeze of lemon juice before serving to brighten the flavors.

Keywords: chickpea, garbanzo, vegetable, soup, vegan, healthy, comfort food, easy, meal prep, fiber, simmered, herbs, tomato, noodles, warm, dinner, lunch, plant-based, simple, budget-friendly
Read it online: https://www.chefs-mate.com/recipe/garbanzo-vegetable-soup-vegetarian-cooking/