Garbanzo Soup
A protein-packed, allergy-friendly, and optionally vegan garbanzo bean soup
Servings: 10 people
Calories: 300kcal
Ingredients
For the soup
- 1 pound Garbanzo beans dry
- 8 cups Water
- 1 Tbsp Salt
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- ¼ tsp Ground Black Pepper
- ¼ tsp Cumin
- 1 Tbsp Olive Oil
For the Sofrito
- 2 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Ground Black Pepper
- ½ tsp Cumin
- 8 oz Tomato Sauce
- 4 oz White Vinegar
Optional
- 1 Kielbasa or other sausage
Instructions
The Night Before
- Soak the beans for 10-12 hours in cold water. Make sure that there is enough water for the beans to swell. I use the same pot I'll cook the beans in.
12 Hours Later...
- Strain the beans, put them back in the pot, and add 8 cups of fresh, cold water.
- Add all of the spices and olive oil in the section "For the Soup" and stir it all up.
- Cover and bring the beans to a boil on high heat. Once boiling, drop to low heat. You want to leave the beans at a low simmer. Let simmer for 2.5 to 3 hours, until the beans are soft.
- Once the beans are soft, I take one cup of the beans with liquid and throw it in a blender. Blend until smooth then add it back into your pot of beans. This releases the natural starches in the beans and thickens the soup. (You could also just use a large spoon and squish some of the beans against the side of the pot. I have found that I prefer the blended beans.)
Sofrito
- Heat olive oil in a medium saucepan on medium heat. Add spices and stir.
- Once spices have browned (which happens quickly once the oil has been heated), add tomato sauce and stir. It will spit, so be careful.
- Once the tomato sauce starts bubbling again, add vinegar and stir.
- Dump the sofrito in the pot of beans. Add sausage, cut as you like. I cut mine into discs. This is also the time to add pumpkin or squash if you're so inclined.
- Cover and let simmer for 20 minutes. Taste and add spices if necessary.
- Serve in a bowl over rice. Enjoy!