Garbanzo Bean and Tomato Soup

Towards the end of last winter, I had soup on the menu for dinner one weeknight. I went to the pantry to get out the ingredients, and we didn’t have a few of the more important ingredients. Normally when something like this happens, I either change plans for dinner or I make substitutions. I wanted soup, so substitutions it was.

I started from this base recipe, Lentil Soup from $5 Dinners, and I made quite a few substitutions to create my own soup. I didn’t have to run to the store at the last minute, and we were able to use up random ingredients we had in our fridge and pantry. We prefer the recipe I came up with over the original recipe now! And it’s just as cheap!

I never would have thought to add garbanzo beans to soup before, but when I saw the can of beans staring back at me in the pantry, I imagined how it would taste. And guess what? It tasted even better than I imagined. If you like chunky soups, you will love this soup.

Recipe

feedingourflamingos.com/garbanzo-bean-and-tomato-soup/

Garbanzo Bean and Tomato Soup

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Prep

15 min

Cook

50 min

Total

1 hr 5 min

Scale

1x2x3x

Units

USMetric

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Ingredients

• 1 Tbsp olive oil
• 1 med onion (chopped)
• 1 med red bell pepper (finely diced)
• 2 cloves garlic (minced)
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp thyme
• 1/2 tsp cumin
• 1 1/2 Tbsp tomato paste
• 2 Tbsp tomato sauce
• 5 cups chicken broth (or vegetable broth)
• 1 tsp Worcestershire sauce
• 1 14.5 ounce can garbanzo beans (drained)
• 1 14.5 ounce can corn (drained)
• 1 14.5 ounce can petite diced tomatoes (drained)

Instructions 5 steps

1. Heat oil in a large pot over medium heat and add onions and pepper. Saute for 5-7 minutes, stirring occasionally.
2. Add minced garlic and seasonings to the onions and pepper and cook for 30 seconds until fragrant.
3. Add tomato paste and let cook for 3 minutes, stirring constantly.
4. Add tomato sauce, chicken broth, and Worcestershire sauce. Bring the soup to a boil, reduce the heat, cover, and simmer for 20 minutes.
5. Add the garbanzo beans, corn, and diced tomatoes and stir. Let the soup simmer for another 20 minutes. Serve.

Charlee’s notes

• Adapted from $5 Dinners
• Makes about 7 1/2 cups of soup.

CourseSoupKeywordsbeans, soup, tomato

Cost to Make Garbanzo Bean and Tomato Soup

Olive oil – $0.08
Onion – $0.30
Red pepper – $1.48
Garlic cloves $0.04
Salt – $0.02
Pepper – $0.02
Thyme – $0.09
Cumin – $0.14
Tomato paste – $0.10
Tomato sauce – $0.12
Chicken broth/stock – $0.50
Worcestershire sauce – $0.10
Garbanzo beans – $0.85
Corn – $0.75
Diced tomatoes – $0.94
Total cost – $5.53

There are some things that could really fluctuate how much I paid to make this soup. For example, if the red pepper had been on sale when I bought it last week, the soup would have cost right around $5. I used my own chicken stock, so if you have to buy it, that cost will probably be closer to $2.50, and the soup will end up costing much more. But this is still a very economical soup, and so worth the extra costs if there are any!

Have you ever tried garbanzo beans in soup?