Recipes » Soups » Spinach and Garbanzo Bean Soup
T. Colin Campbell Center for Nutrition Studies
Sopa de Garbanzos

Spinach and Garbanzo Bean Soup

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
Spinach is nutrient dense and brings a freshness to this dish along with the lime. Lastly, don’t be tempted to use sweet paprika! Smoked paprika (made from smoked red peppers) gives this dish an air of mystery and depth.
Gluten Free Low Sugar Nut Free Soy Free

Garbanzos, also known as chickpeas, are originally from the Middle East and popular in Northern New Mexico where my family originates. They were brought to Mexico by the Spanish generations ago, and grandmothers have since incorporated them into many healing soups.

Ingredients

Ingredients

  • 1 ½ cup dried garbanzos (soaked overnight)
  • 1 whole garlic head
  • 3 bay leaves
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bunch spinach
  • 2 Yukon Gold potatoes, diced in 1” cubes
  • 1 tsp whole cumin seeds
  • 2 tsp dried Mexican oregano
  • 1 – 2 small dried red chiles, crushed
  • 1 tsp smoked paprika
  • 4 cups vegetable stock
  • 4 cup water
  • 1 lime, juiced
  • 1 tsp sea salt or to taste
Plant-Based Nutrition Certificate

Instructions

Instructions

Garbanzos

  • 1. Drain the soaked garbanzos and place them in a large saucepan with the head of garlic and bay leaves.
  • 2. Cover with plenty of water and bring to a boil.
  • 3. Reduce heat and simmer for 1 – 2 hours or until the beans are soft, but still firm to the bite, adding more water if necessary.
  • 4. Remove the bay leaves and garlic, then drain.

Soup

  • 1. In a large soup pot sauté onion and garlic over medium heat.
  • 2. Stir for a couple of minutes, then add cumin, Mexican oregano, smoked paprika, and chile, and cook for 30 seconds longer.
  • 3. Add vegetable stock and water, turning up heat to bring to a simmer.
  • 4. Add the garbanzos, diced potatoes, and sea salt.
  • 5. Allow the flavors to marry and the potatoes to cook, about 25 minutes, adding more water if necessary.
  • 6. Once the potatoes are cooked, add the spinach and lime juice.
  • 7. Stir, taste, and add more seasoning as needed.

Cooking Tips

Cooking Tips

  • 1. Serve with a crusty bread or tortillas of your choice.
  • 2. Use chiles de arbol for the red chiles.

You Might Also Like

Comforting Chickpea Noodle Soup

Squash & Chickpea Stew Recipe

Squash & Chickpea Stew

Chickpea & Vegetable Soup With Crunchy Peanut Butter & Walnut Croutons

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today