Garbanzo Bean Soup Ii Recipes

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)

An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.

Provided by Guillermo

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 17

Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeno) image

Steps:

Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g

Ingredients

4 ½ (6 ounce) skinless, boneless chicken breast halves
½ onion
1 stalk celery
1 sprig fresh parsley
2 quarts cold water
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
½ onion, chopped
1 clove garlic, minced
4 tomatoes, diced
1 cup canned chickpeas, drained
2 carrots, peeled and chopped
4 chipotle peppers in adobo sauce
salt to taste
2 avocados, peeled and cubed
2 limes, quartered
1 cup shredded Oaxaca cheese

VEGAN ITALIAN GARBANZO BEAN SOUP

This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.

Provided by PalouseBrand

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h54m

Yield 4

Number Of Ingredients 15

Vegan Italian Garbanzo Bean Soup image

Steps:

Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
Spread garbanzo beans on a baking sheet and remove skins.
Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.9 g, Fat 5.7 g, Fiber 8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 698.8 mg, Sugar 9.1 g

Ingredients

½ cup dried garbanzo beans
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3 stalks celery, sliced
2 carrots, sliced
3 cloves garlic, minced
1 teaspoon fennel seeds
3 cups vegetable broth
1 (14.5 ounce) can fire-roasted diced tomatoes
18 grape tomatoes, halved lengthwise
2 cups baby spinach leaves
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste