Tomato Garbanzo Soup with Rice

Tomato Garbanzo Soup with Rice

21
Chef Stevo 0

"A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal."

Ingredients

45 m {{adjustedServings}} servings 158 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
  2. Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.
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Reviews

21
  1. 24 Ratings

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This was a pretty good soup. I used dry garbanzos so I quick-soaked them (boiled for a couple minutes and let sit a couple hours in the hot water). They were still not quite tender enough, but...

Excellent! I did use chicken broth instead of water and substituted the carrots with Ukrainian sausage. I substituted the red pepper flakes with cayenne pepper. Yum!

I reworked the recipe. Decided that two cans of tomatoes was too much. I also didn't want to use the rice and used onion instead. The response I got from my family was that it was better than th...