Yum! This was a very tomato-y soup. By cutting out the pepper flakes and chili powder, and adding ground dried garlic I made a soup the whole family loved. The kids didn't even mind the cumin. The only mistake I made was to add chicken bullion per other reviewers comments, only I added twice what I should have. It was too salty even without salt (I thankfully forgot to add it). All in all a quick and tasty soup for my tomato and garbanzo loving family.

Without modification this recipe would not deserve 4 stars. Followed the suggestion to use one can of tomatoes. I added 4 cups water, with chicken bouillon. Brown rice. Cooked chicken. Garlic. Onion. This recipe consisted of just about everything from a shelf so I decided it would make a great food storage recipe so I used only dehydrated onion, carrot. I increased all the spice, we like extra spicy. My family thought this was a hit! Served with tortilla chips.

Great hearty low-cal soup. I make a pot and then eat it for lunch every day. It's thick and filling, yet only 200 calories for a big bowl. It is super spicy, so watch out! You can tone down the spices if you need to. I make it with whole grain brown rice for a little extra fiber, but otherwise I didn't change a thing.

Wasnt too crazy about this one. Weird texture

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.

Very easy. I would add a few things though: 2 cloves of garlic, chopped; 1 small onion, chopped; and 1 stick of celery, chopped. Maybe a small pepper too, like an anaheim or jalapeno, chopped. Cook the veggies in 2 T. of oil, then add the tomatoes, beans, rice, and water. I ran out of chili powder, but used curry instead. It was great. Also, you are going to need more water, up to 2 cups, using a reducing technique.

Kind of gone off this.

Excellent soup! Hearty and delicious.

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.