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Garbanzo Bean Soup

There was a stretch there where things got a little hairy with the scale and in a fierce bid not to let its numbers creep up past a certain point I embarked on a new philosophy in weight control. I refer to it as the “don’t be an jerk” plan. By “don’t be a jerk” I really just mean calm down, don’t panic, don’t do anything radical in either direction; i.e. don’t starve yourself or throw in the towel and eat a whole cake for dinner by yourself. Miracle of miracles, it worked!

But right in the middle of my “don’t be a jerk” plan there was a rash of children’s birthday parties to go to… some of which coincided with my dinner! In a desperate attempt not to eat 5 pieces of pizza and 2 slices of cake (which someone I happen to be married to did) at one of the parties I decided to wait until I got home to eat dinner. To say I was ravenous by the time we got home would have been an understatement and the whole way home in the car I was planning, prepping, and fantasizing about what I could eat when we got home that would be fast.

Born from this circumstance was the most simple, most tasty soup I can imagine. It really makes me further wonder why the heck anyone buys soup in a can. (But then again, I used a can of beans here so how much superior I am than the rest of the world is up for debate.) 1 can of beans, 1 cup of broth, a couple of spices and in 7 minutes (yes, 7 minutes start to finish) I had a bowl of filling and healthy soup. Spicy, warm, low in calorie and fat while high in protein, it almost made me forget about the pizza I’d passed up!

Garbanzo Bean Soup


  • 1 can garbanzo beans (15 oz)
  • 1 cup broth or stock of your choice
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp cumin (or to taste)
  • 1/4 tsp chili powder (or to taste)


  1. In a small saucepan warm the olive oil over medium low heat.
  2. Add the beans (drained and rinsed) to the pan and toss to coat with the olive oil.
  3. Add the salt and spices and toss to coat.
  4. Add stock or broth of your choice and bring to a boil for 2 minutes.
  5. Remove from the heat a puree with an immersion blender and serve.

Cooking time (duration): 7

Diet type: Vegetarian

Number of servings (yield): 2

Meal type: lunch