Creamy Garbanzo Bean Soup Recipe = A Windy Late Autumn Day

A couple of weeks ago, I had stopped at Turtle Bakery in the Longfellow neighborhood of Minneapolis, after work for a cup of coffee – decaf.  The smell of the soup and chili were hard to resist.  I had a bowl of their chef’s vegetarian Garbanzo Bean with spinach. It was really special. I felt warmed and taken care of as I scraped the last morsel from the bowl.

Here’s my humble attempt at a very fast way to satisfy a soup craving on a blustery Autumn Day.

Vegetarian Garbanzo Bean soup

Vegetarian Garbanzo Bean soup

For two people:

Vegetarian Garbanzo (Chickpea) Soup Recipe


1 can of Garbanzo Beans 15 oz 425g

1 small yellow onion

1 large clove of garlic or 2-3 small pieces

1/2 cup of fresh or frozen kale cut up and stems removed ( previously prepared fresh  kale was frozen at home by me)

1 tablespoon of home made tomato sauce

16 oz or less of organic vegetable broth from the store

The Method

Cut the garlic into thin slices and cut up the onion. Put a couple of tablespoons of olive oil in the soup pan, toss in the onion and garlic and soften on a low fire. Open the can of garbanzo beans, put in a bowl to blend with an immersion blender. It takes a couple of minutes.

Stir the onion and garlic so it doesn’t brown. Then add chopped up kale to the pan – can be cut if frozen.  (I snip with my trusty kitchen scissors.)  Add some of the vegetable broth to the pan.  Add a tablespoon or so of the tomato sauce.  Stir.  Simmer while you do the next step.

Add vegetable broth 1/4 of a cup to the mashed Garbanzo beans – a little at a time while blending to make the consistency of the beans less stiff.  Takes 30 seconds.

Add that bean mixture to the pan and stir.  At this point add the vegetable broth, but with your eye on not making it too watered down. I added about 1/3 of the 32 oz (425 gram) box of vegetable broth.  Stir and simmer add more broth if needed for 15+ minutes. When you dish it up, it thickens as it cools down. Add salt and pepper to taste.

Serve with fresh bread and eat hearty.

Additional notes:

Alan, who is one of my friends that uses these recipes, made the soup.  Alan’s comments were: it needed more tomato sauce.  My sauce was thick and more like a paste.  That will give an idea of the difference.  Salt and pepper was needed and he added some other spices. He added more kale to the recipe as well.  It’s easy to change things with a basic recipe. have fun!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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