Garbanzo Soup
Made with ten simple ingredients, this chickpea soup recipe is warm, savory, and loaded with flavor! Ready in a matter of minutes, it comes together in a single pot for the ultimate hearty vegetarian recipe you can feel good about.
Servings: 4 servings
Calories: 259kcal
Ingredients
- 2 cans tomato soup
- ½ cup milk any kind will work, use dairy free if needed
- 2 cups vegetable broth
- 15 oz can chickpeas
- 1 cup orzo dry
- 1 teaspoon sea salt
- 1 teaspoon oregano
- ½ teaspoon thyme
- Parmesan cheese to garnish (optional)
- Kale to garnish (optional)
Instructions
- Add the tomato soup, milk, and vegetable broth to a pot and heat over medium heat.
- Once warm and steaming, add the chickpeas, orzo, sea salt, oregano, and thyme to the pot and stir until the orzo becomes soft and tender (about 5 - 7 minutes).
- The soup will thicken up as the orzo absorbs the liquid. Add more broth if needed to achieve your desired consistency. Serve the soup warm and garnish with parmesan cheese and a few pinches of kale and enjoy!
Notes
Storing : Once fully cooled, leftover chickpea soup can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. When ready to serve, add a splash of broth or water to help loosen up the soup.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 46g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1363mg | Potassium: 293mg | Fiber: 6g | Sugar: 4g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg