Vegan italian garbanzo bean soup –Yo, if you’re lookin’ to warm your soul with something hearty and delightful, then you gotta try this Garbanzo Bean Soup! It’s creamy, rich, and dairy-free, making it perfect for just about anybody. Plus, it’s packed with flavor and nutrition. Let’s get into it!
Check Out That Bowl of Goodness!
Take a look at this deliciousness. Nothing says comfort like a warm bowl of soup, right?
Ingredients You’ll Need
Gather up these simple ingredients to whip up this tasty dish:
- 1 cup dried garbanzo beans (chickpeas), soaked overnight
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley (optional for garnish)
Instructions to Make It Happen
- Start by rinsing your soaked garbanzo beans and set them aside.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, garlic, diced carrots, and celery. Cook these up until they’re soft and fragrant, about 5–7 minutes.
- Stir in that lovely cumin and smoked paprika, letting the spices bloom for a minute or so. This is where the flavor really starts to pop!
- Next, toss in your rinsed garbanzo beans and pour in the vegetable broth. Bring this beautiful mix to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the beans are tender.
- After cooking, season your soup with salt, pepper, and add the lemon juice for that zesty kick! If it’s too thick, feel free to add a little more broth or water to reach your desired consistency.
- Before serving, sprinkle some fresh parsley on top if you’re feeling fancy. This soup is good to go and ready to impress!
So there you have it! This Garbanzo Bean Soup is not only easy to make, but it’s bursting with flavors that’ll have you coming back for seconds, no doubt! Enjoy getting cozy with each warm, savory spoonful!