Recipe by Chef Stevo
"A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (14.5 ounce) cans
diced tomatoes with juice
uncooked long grain white rice
carrots, thinly sliced
1 1/2 teaspoons
crushed red pepper
1 (15 ounce) can
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 soup'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!
This was okay, but nothing more. I liked the thickness of it, almost like stew, but there was something missing in the flavor mixture. If I were to make it again (which I won't), I'd use much less crushed red pepper. It left an afterburn in my mouth that I still felt 30 minutes later.
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!
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 thought 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.
This had a nice flavor. I used black beans, instead of garbanzos to give a more mexican flavor. Leftover thickened up real good and were used as a burrito filling. Thank you for sharing.
I had to add 2 cups of water with the beans because all of the liquid was gone. Almost too spicy that night but nearly perfect the next day for lunch.
I read the reviews before I made this, so I sauteed some onion and garlic in olive oil and added some celery seed (don't have celery at the moment). This helped a bit with the flavor but I still thought it could use a bit more. However, I didn't use nearly as much pepper as called for--I can't handle that much red and black pepper! I didn't use 2 cans of tomatoes; instead, I subbed the water for chicken broth and added 2 more cups of liquid. I don't have just carrots so I used a veggie mix I have in the freezer. Turned out well enough, but it definitely would have been very tomatoe-y and thick if I'd followed the recipe as written. I like thick soups, but it would have been too thck for me so I'm glad I added the extra broth. thanks for the recipe.
Excellent vegetarian meal. I used diced mushrooms instead of carrots and used brown rice (cooked it first) and added a sauteed shallot. I also used chicken broth instead of water. Nice spicy kick - will share this recipe with others!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Garbanzo Soup with Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 158
** Calories from Fat: 9
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make this comfort food favorite with a bright, delicious twist.
See how to make quick tomato soup from scratch.
See how to make a fresh tomato soup that’s creamy without being high fat.