Tomato Garbanzo Soup with Rice Recipe
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Tomato Garbanzo Soup with Rice

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."

This Kitchen Approved Recipe has an average star rating of 3.9 Rate/Review | Read Reviews (21)

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 1 cup water
  • 1/2 cup uncooked long grain white rice
  • 2 large carrots, thinly sliced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) can garbanzo beans

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 158 | Total Fat: 1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Nov. 12, 2007 by Sally S.   view full review
This was a pretty good soup. I used dry garbanzos so I quick-soaked them (boiled for a couple...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Apr. 17, 2007 by XXXNAUGHTY   view full review
Excellent! I did use chicken broth instead of water and substituted the carrots with...
The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed on Mar. 31, 2007 by Mom in the kitchen Supporting Member (Click to learn more about Supporting Membership)  view full review
This was okay, but nothing more. I liked the thickness of it, almost like stew, but there was...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Dec. 25, 2005 by SUNSHINE98284   view full review
This had a nice flavor. I used black beans, instead of garbanzos to give a more mexican...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 18, 2011 by RockyTrax Supporting Member (Click to learn more about Supporting Membership)  view full review
I had to add 2 cups of water with the beans because all of the liquid was gone. Almost too...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 24, 2007 by Visel   view full review
Excellent vegetarian meal. I used diced mushrooms instead of carrots and used brown rice...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Jan. 31, 2005 by KLAYTON1   view full review
I like it, but it would've been better with a little less tomato in it. I used chicken stock...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Mar. 17, 2009 by psweston   view full review
I reworked the recipe. Decided that two cans of tomatoes was too much. I also didn't want to...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 11, 2008 by Little T   view full review
I added black beans to the recipe and also a can of chicken broth to help the soup be thinner....
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Mar. 7, 2006 by Schilla   view full review
Nice, hearty and very tasty. I made some substitutions - used 1 can tomatoes and added can of...

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