This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.

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  • Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.

  • Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.

Nutrition Facts

180 calories; protein 4.7g 9% DV; carbohydrates 30.1g 10% DV; fat 5.3g 8% DV; cholesterolmg; sodium 266.1mg 11% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
02/07/2018
This is a wonderfully unexpected combination of ingredients that was so great. My changes were that I used the immersion blender but left a lot of the veggies chunky. I thought it would be strange if it were a creamy soup except for beans. So I went with my gut and it was spot on. I also doubled the recipe but used two cans of tomatoes and one can of water. I served this with garlic ciabatta bread with melted Fontina on top. Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2018
This is a wonderfully unexpected combination of ingredients that was so great. My changes were that I used the immersion blender but left a lot of the veggies chunky. I thought it would be strange if it were a creamy soup except for beans. So I went with my gut and it was spot on. I also doubled the recipe but used two cans of tomatoes and one can of water. I served this with garlic ciabatta bread with melted Fontina on top. Read More
(1)
Rating: 5 stars
11/11/2016
lots of room for variation - will make it again! Read More
Rating: 4 stars
09/22/2016
I do like this soup. I thought perhaps I might need to add a touch more salt or garlic next time but after having it sit overnight and eating a big bowl for lunch I think I like it just the way it is! Great way to use up vegetables! Read More
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Rating: 4 stars
10/19/2015
A very nice soup for fall. It tastes like a sweet tomato soup and the texture is similar to lentil..at least that's how it turned out. I didn't have yellow onion so i substituted red and I accidentally left out the garlic. I also didn't have an immersion blender so I used a food processor instead. It tastes great! I'm excited to eat it for lunch this week. Read More
Rating: 4 stars
10/07/2015
We liked this but I did make several changes. I didn't have sweet potato so I used a regular potato instead. We also had a bunch of garden tomatoes so I just diced a few of those in place of the canned tomatoes. I didn't have leeks or spinach so I omitted those. I also used chicken stock in place of the water. I added a little too much liquid so I pureed some extra chickpeas with the soup to thicken it. I probably won't make this often but it was a yummy way to use my garden. Read More