Recipe by Christine L.
"This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative."
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peeled and chopped sweet potatoes
1 (10 ounce) package
frozen mixed vegetables
1 (15 ounce) can
garbanzo beans, drained
salt to taste
ground black pepper to taste
Let's see, where to start. First off, I didn't think 3C broth was enough. I like "juice" in my soup so I probably used 5-6 cups of broth. No fresh tomatoes so I used a can of petite diced...added 10 ozs of mixed vegetables (I was a little confused by the directions...said to add green beans, maybe that's what the person who submitted used instead of mixed). Also, I probably used 4 cups of diced sweet potatoes. I also added about 1/4 t. of cayanne pepper to add some kick. Think I'll add a little more next time. My boyfriend and I LOVED this soup, in fact, I'm having it for lunch now as I type this review. Really, really good!!! Will make again.
Though easy to make, did not like this at all. The massive amount of dried herbs gives it a weird texture (maybe better with fresh?) - and yet despite the herbs, the flavor wasn't good.
We really enjoyed this soup. It's delicious and pleasing to the eye, very colorful! Next time I make it I am going to use a can of Rotel tomatoes instead of a fresh tomato to add some kick to it!
This was the BEST soup that I have ever had! I've cooked a different soup each week for the last 3 months or so, and by far, this was the most delicious! As I am a vegetarian, I substituted the Chicken broth for Vegetable Broth. Mmmm Mmmm good!
I chose this recipe because I had 2 big sweet potatoes with no idea what to do with them. I used canned (rinsed) chick peas a can of mixed veggies (rinsed) <-- those were shopping oops so using it was a major plus. I also added more ckn stock, 6 cups. Added some curry in there too. It was delish!!
Very quick and delicious. I would definately make this one again.
This was a lifesaver when I was looking for something quick and easy to cook for Sunday tea. Really delicious and proved even better the next day!
I used beef broth instead and loved it!! My husband said it was hardy and to make it again ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 55
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See how to make a hearty, healthy, and flavorful vegetarian soup.
With this dry bean mix made in advance, soup’s ready when you are.
This satisfying soup comes together in just minutes.