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Photo of: Garbanzo Bean Soup II

Garbanzo Bean Soup II

Submitted by: TOBRETH
Home Town: Dixon, California, USA
Living In: San Jose, California, USA
A simple, flavorful soup made with garbanzo beans and tahini (sesame paste) - similar to hummus! Use pita bread pieces for dipping. 

Salmon and Garbanzo Bean Soup

Submitted by: cyrus
Living In: Brooklyn, New York, USA
This easy and unbelievably delicious salmon soup is ready in just twenty minutes! 

Hot Bean Soup

Submitted by: Anika
A very simple and easy to prepare bean soup consisting of pinto and garbanzo beans, chicken bouillon, and hot pepper sauce. Pairs nicely with a Caesar salad. 

Photo of: Garbanzo Bean Salad II

Garbanzo Bean Salad II

Submitted by: KIRZAN
Living In: Madison, Wisconsin, USA
This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It's also very versatile so you can add different spices and vegetables as the mood strikes! 

Photo of: Creamy Italian White Bean Soup

Creamy Italian White Bean Soup

Submitted by: Colleen
Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese. 

Black Bean Soup II

Submitted by: Kathy
This easily prepared soup is made with canned black beans which are pureed with sauteed onion, garlic and green bell pepper. 

Three Bean Soup

Submitted by: Christina
Kidney beans, lentils, and garbanzo beans are stewed with tomatoes and spiced with oregano and pepper. 

Photo of: Escarole and Bean Soup

Escarole and Bean Soup

Submitted by: Rosemarie
Escarole (endive) and garlic infuse this navy bean soup with flavor. 

Ten Bean Soup I

Submitted by: Laurie Brantley
One pound of mixed beans soaked over night are cooked covered in water with onions, celery and garlic sauteed with bacon in this recipe for a simple, yet hearty, soup. 

Photo of: Navy Bean Soup I

Navy Bean Soup I

Submitted by: Angela Creighton
Home Town: Hamilton, New Jersey, USA
A great soup to simmer all afternoon, full of tomatoes, onions, celery, ham, and spices. This recipe makes eight to ten servings so make sure you have a large stock pot on hand. 
 
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