Tomato Garbanzo Soup with Rice

Tomato Garbanzo Soup with Rice

21
Chef Stevo 0

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

45 m servings 158 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
  2. Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.

Reviews

21
  1. 24 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 le...

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...

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 th...

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 le...

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 stil...

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 ...

I like it, but it would've been better with a little less tomato in it. I used chicken stock instead of water. Overall - it was good for a cold day! I liked the rice in it!