Tomato Garbanzo Soup with Rice21 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal.” - by Chef Stevo
Original recipe yields 6 servings
- 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.
- Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.
Amount Per Serving (6 total)
- 158 cal
- 1 g
- 31.1 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 the s..." See moreoup's flavors were good. It needed more water than called for so I also added some vegetable base to give it more flavor (boullion "paste" I use from a jar). I also added celery. UPDATE: I discovered later that dried garbanzos require soaking time (overnight or the quick-soak method I mentioned above), plus up to an hour and a half of cooking time! In the soup they probably only got 30-45 minutes, so that explained their hardness. I'll save time next time by using canned, or plan ahead more!"
"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!..." See more"
"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 they tho..." See moreught it would be. But, I wish the garbanzos had absorbed more of the spices. My guess is this recipe would be better served one or two days later. 1 onion or 1-1/2 cups, chopped 4 cloves garlic, minced 1 (14.5) oz. can Del Monte tomatoes with basil, garlic & oregano (no salt added), pulsed lightly in the food processor 2 cups broth (I used pan drippings/broth left over broth from baking cornish hens the night before) 1/4 cup celery, finely diced 1/4 cup carrot, finely diced 2 tablespoons green pepper, finely diced 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon red pepper 1/2 teaspoon salt or to taste 1/2 teaspoon black pepper or to taste 1 (15 oz.) can garbanzo beans Saute onion in oil in skillet until onion begins to brown. Add garlic, cook and stir until lightly browned. Transfer to a stew pot and add tomatoes, broth, celery, carrot, green pepper, seasonings and garbanzo beans. Simmer on low heat for about 30 minutes or until carrot is tender. "
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