In some parts of the country, it’s still winter. Actually the way this winter is going with snow in Atlanta and the south, it’ll be winter until next winter. With all the unexpected snowfall, you can feel chilled the bones and not even want to leave your house. That’s where garbanzo bean soup comes in. This soup is hearty treasure to warm your whole body when you’ve been walking around in unseasonably cold weather. It’s a very earthy soup with the garbanzo beans shining with hints of tomatoes and rosemary. Garbanzo bean soup is also healthier than most other soups due to the lower amount of salt. You can pick up the lower sodium beans at the grocery store and sprinkle less salt than usual to decrease the amount of sodium. Canned soups are usually loaded (30-40% of your daily value) with sodium so when you have a chance to control that number, you should. This recipe is not only hearty, but heart healthy, which is today’s world, is great for those who want to beat the diabetes odds.

Garbanzo bean soup is also a very simple recipe to make. So when your hands are shivering from the cold, use that momentum to shake the canned beans into the saucepan. Watch for the pasta sticking to the bottom of the saucepan when the mixture is simmering. The pasta WILL stick so constant stirring is necessary to make sure the pasta is cooked and not burned on the bottom. Adding and simmering is all it takes to create a tantalizing fall or winter meal that will help you stay warm when you have to brave the cold winter winds again.

For another great garbanzo bean recipe, try the Cookie Dough Dip that is vegan and healthy without you even noticing it.


Garbanzo Bean Soup
Serves 4
A healthy, low sodium garbanzo bean soup.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 1 (14.5 ounce) can diced tomatoes
  2. 1 TS (Teaspoon) olive oil
  3. 2 (15.5 ounce) cans garbanzo beans
  4. Salt and Pepper to taste
  5. 1 TS rosemary
  6. 1 cup orzo pasta
  1. In a medium saucepan, add the tomatoes, olive oil, 1 and 1/2 cans of the garbanzo beans, and salt and pepper to taste
  2. Bring this mixture to a boil
  3. Puree the other 1/2 can of garbanzo beans in a food processor
  4. Add the pureed beans to the boiling saucepan mixture
  5. Add the rosemary to the mixture once the pureed beans are fully incorporated
  6. Let the mixture simmer for a few minutes
  7. Add the orzo pasts and reduce the heat to a simmer (The pasta will stick to the bottom of the pan if you don’t constantly stir at this point! Make sure to keep stirring or you’ll have to spend a lot of time scraping the pasta off the bottom of the pan.)
  8. Simmer the pasta and soup mixture until the pasta is tender (If the soup is too thick when the pasta has tenderized, add a little bit of water until you reach the desired thinness. This is a thicker soup so don’t add too much water.)
  1. Enjoy this great and hearty soup on a cold day when the wind is blowing so hard your nose runs.
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Garbanzo Bean Soup Mixture Before Simmering

Garbanzo Bean Soup with Puree Added

Garbanzo Bean Soup with Pasta Added

Garbanzo Bean Soup


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I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.
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Simple Garbanzo Bean Soup
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