"A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal." — Chef Stevo
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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
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