Garbanzo Bean Soup Recipe

Garbanzo Bean Soup Recipe

4 servings

Cumin adds a Mexican flavor to this soup, curry powder can be substituted to give an Indian flavor.



2 each: finely chopped medium onions, garlic cloves

2 cans garbanzo beans, rinsed, drained

2 cans reduced-sodium fat-free chicken broth

1 teaspoon ground cumin

1/2 - 3/4 teaspoon dried thyme leaves

Salt and pepper, to taste

1/4 cup fat-free sour cream

Paprika or chili powder, as garnish


Saute onions and garlic in lightly greased large saucepan until tender, about 5 minutes. Add beans, broth, cumin and thyme and heat to boiling, reduce heat and simmer, covered, 10 minutes, Process soup in food processor or blender until smooth; season to taste with salt and pepper. Top each bowl of soup with a dollop of sour cream and sprinkle with paprika.


Per Serving:

Calories: 267

% of calories from fat: 15

Fat (gm): 4.6

Saturated fat (gm): 0.6

Cholesterol (gm): 0

Sodium (mg): 627

Protein (gm): 12.4

Carbohydrate (gm): 46.4

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