Tomato Garbanzo Soup with Rice

Rating: 3.96 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal.

By Chef Stevo
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Ingredients

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

Directions

  • 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.

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  • Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.

Nutrition Facts

Per Serving:
158.1 calories; 5.1 g protein; 31.1 g carbohydrates; 0 mg cholesterol; 568.3 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Sally Stall
Rating: 4 stars
11/13/2007
This was a pretty good soup. I used dry garbanzos so I quick-soaked them (boiled for a couple minutes and let sit a couple hours in the hot water). They were still not quite tender enough but the soup's flavors were good. It needed more water than called for so I also added some vegetable base to give it more flavor (boullion "paste" I use from a jar). I also added celery. UPDATE: I discovered later that dried garbanzos require soaking time (overnight or the quick-soak method I mentioned above) plus up to an hour and a half of cooking time! In the soup they probably only got 30-45 minutes so that explained their hardness. I'll save time next time by using canned or plan ahead more! Read More
Helpful
(16)

Most helpful critical review

Mom in the kitchen
Rating: 3 stars
03/31/2007
This was okay but nothing more. I liked the thickness of it almost like stew but there was something missing in the flavor mixture. If I were to make it again (which I won't) I'd use much less crushed red pepper. It left an afterburn in my mouth that I still felt 30 minutes later. Read More
Helpful
(6)
26 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sally Stall
Rating: 4 stars
11/12/2007
This was a pretty good soup. I used dry garbanzos so I quick-soaked them (boiled for a couple minutes and let sit a couple hours in the hot water). They were still not quite tender enough but the soup's flavors were good. It needed more water than called for so I also added some vegetable base to give it more flavor (boullion "paste" I use from a jar). I also added celery. UPDATE: I discovered later that dried garbanzos require soaking time (overnight or the quick-soak method I mentioned above) plus up to an hour and a half of cooking time! In the soup they probably only got 30-45 minutes so that explained their hardness. I'll save time next time by using canned or plan ahead more! Read More
Helpful
(16)
XXXNAUGHTY
Rating: 5 stars
04/17/2007
Excellent! I did use chicken broth instead of water and substituted the carrots with Ukrainian sausage. I substituted the red pepper flakes with cayenne pepper. Yum! Read More
Helpful
(12)
Mom in the kitchen
Rating: 3 stars
03/31/2007
This was okay but nothing more. I liked the thickness of it almost like stew but there was something missing in the flavor mixture. If I were to make it again (which I won't) I'd use much less crushed red pepper. It left an afterburn in my mouth that I still felt 30 minutes later. Read More
Helpful
(6)
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psweston
Rating: 4 stars
03/17/2009
I reworked the recipe. Decided that two cans of tomatoes was too much. I also didn't want to use the rice and used onion instead. The response I got from my family was that it was better than they thought it would be. But I wish the garbanzos had absorbed more of the spices. My guess is this recipe would be better served one or two days later. 1 onion or 1-1/2 cups chopped 4 cloves garlic minced 1 (14.5) oz. can Del Monte tomatoes with basil garlic & oregano (no salt added) pulsed lightly in the food processor 2 cups broth (I used pan drippings/broth left over broth from baking cornish hens the night before) 1/4 cup celery finely diced 1/4 cup carrot finely diced 2 tablespoons green pepper finely diced 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon red pepper 1/2 teaspoon salt or to taste 1/2 teaspoon black pepper or to taste 1 (15 oz.) can garbanzo beans Saute onion in oil in skillet until onion begins to brown. Add garlic cook and stir until lightly browned. Transfer to a stew pot and add tomatoes broth celery carrot green pepper seasonings and garbanzo beans. Simmer on low heat for about 30 minutes or until carrot is tender. Read More
Helpful
(6)
SUNSHINE98284
Rating: 4 stars
12/25/2005
This had a nice flavor. I used black beans instead of garbanzos to give a more mexican flavor. Leftover thickened up real good and were used as a burrito filling. Thank you for sharing. Read More
Helpful
(5)
pomplemousse
Rating: 4 stars
12/29/2009
I read the reviews before I made this so I sauteed some onion and garlic in olive oil and added some celery seed (don't have celery at the moment). This helped a bit with the flavor but I still thought it could use a bit more. However I didn't use nearly as much pepper as called for--I can't handle that much red and black pepper! I didn't use 2 cans of tomatoes; instead I subbed the water for chicken broth and added 2 more cups of liquid. I don't have just carrots so I used a veggie mix I have in the freezer. Turned out well enough but it definitely would have been very tomatoe-y and thick if I'd followed the recipe as written. I like thick soups but it would have been too thck for me so I'm glad I added the extra broth. thanks for the recipe. Read More
Helpful
(4)
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Andy Bryan
Rating: 4 stars
02/18/2011
I had to add 2 cups of water with the beans because all of the liquid was gone. Almost too spicy that night but nearly perfect the next day for lunch. Read More
Helpful
(4)
Visel
Rating: 5 stars
02/24/2007
Excellent vegetarian meal. I used diced mushrooms instead of carrots and used brown rice (cooked it first) and added a sauteed shallot. I also used chicken broth instead of water. Nice spicy kick - will share this recipe with others! Read More
Helpful
(3)
KLAYTON1
Rating: 4 stars
01/31/2005
I like it but it would've been better with a little less tomato in it. I used chicken stock instead of water. Overall - it was good for a cold day! I liked the rice in it! Read More
Helpful
(3)
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