Italian Garbanzo Bean Soup


  • 2 Cups Garbanzo Beans
  • 1 Tbsp Olive Oil
  • 1 Onion - Diced
  • 2 Garlic Cloves
  • 1 Carrot - Sliced
  • 2 Celery Stalks - Diced
  • 14.5 oz Can Diced Tomatoes
  • 2 Cups Vegetable or Chicken Broth
  • Oregano - 1 Tsp
  • Thyme - 1/2 Tsp
  • Black Pepper and/or Salt to Taste


Preparation: Soak and Prepare the Beans. Saute the Onion, Carrot, Garlic and Celery with the Olive Oil. Cook the Beans and Broth in a Crock Pot on high for about 4 hours until they are soft (less time is needed if using a pot on the stovetop - the Beans just need to soften).

Cooking: Add the sauteed vegetables and the rest of the ingredients to the Beans and cook on low for about an hour. Add the Pepper and/or Salt to taste when serving. This makes about 4-5 servings. Enjoy!