HOME > Chowhound > Home Cooking >

Discussion

Looking for a delicious Garbonzo Bean Soup Recipe

  • 30
  • Share

I used to have some of the best in FL when I was a kid. My Mom's colleague's wife made Cuban-style Garbonzo bean soup with crusty bread on the side...YUM! I am still in search of a wonderful recipe to make at home. Any suggestions??

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Find a recipe for 'pasta e fagioli' (pasta fazool) and substitute garbanzo beans for whatever beans the recipe calls for if the recipe does not already use chick peas. You may find a recipe for 'pasta e cece*' which already includes garbanzo beans.

    * Italian designation for garbanzo bean

    1. This isn't Cuban-style, but Marcella has a wonderful recipe for a garbanzo bean soup with garlic, rosemary and tomatoes.

      1. I have this one, we love it.
        1 lb. dried Garbanzo Beans
        3 Cups Water
        2 14 oz. cans low-fat Chicken Broth
        1⁄2 lb. Chorizo Sausage, sliced 3⁄4" thick, casing removed
        1⁄2 cup Olive Oil
        1⁄2 medium Green Bell Pepper, both ends discarded, seeded, pith removed and finely chopped
        1 Cup Onion, peeled, ends discarded, minced
        2 medium Potatoes, diced in 1⁄2" pieces
        3 cloves Garlic, peeled, mashed and finely minced
        1 Cup Celery, chopped finely
        1⁄2 cup Tomato Paste
        1⁄2 teaspoon Tabasco sauce, to taste
        1⁄2 teaspoon Paprika
        1⁄2 teaspoon Dry Mustard
        1 Tablespoon ground Cumin
        2 Bay Leaves
        Ground Black Pepper, to taste
        *Salt, to taste

        11 Replies
        1. re: Hanky

          The recipe sounds good. For those of us who are too skilled at soup making, could you provide some basic instructions. Thanks!

          1. re: Hanky

            Hankly

            A couple questions:

            would a 5 qt container work or should I use my larger stock pot?

            do you soak the beans first?

            how long do you cook for at what temp?

            I have (or have access to) all of this and I have to say, it looks like the perfect thing to warm me up during an increasingly colder New York winter.

            Thanks!

            1. re: NYChristopher

              Well I have a huge old pot that I've used for years and no idea the size but I know it's bigger than 5 qt. I always use it when making soup (especially cheeseburger), because I swear, my kids can smell that a mile away and come with empty bowls to take some home for their families.
              I usually soak the beans overnite. Then brown the chorizo in a little of the oil, then add the onions, celery, and gr. pepper and cook until soft. Stir in the tomato paste and potatoes, then the broth, water, and bay leaves. Bring to a boil, then reduce heat and simmer until beans are tender. About 2 hours maybe.
              Mash the spices together, using a small saucepan, heat the rest of the oil, add the mashed spices and some of the soup liquid along with the Tabasco sauce. Cook over medium heat until all combined, add to the soup, cook an additional hour or so. I add additional Tabasco at the table as my husband can't take as much heat.
              Enjoy!

              1. re: Hanky

                OH, Hanky-you have a soup recipe that is called "Cheeseburger" ?!?
                If you would be so kind as to share it, for I have a picky eater of a hubby who usually isn't too fond of soup, however, I believe having the words cheese AND burger in it, it may entice him. If you please??? O=:) Thanks for the GB soup recipe as well (THAT one will probably end up just for me and my friends! LOL! He dislikes beans, but ah well, "to each his own!")

                1. re: Mermazon

                  I started it as a new topic. Enjoy!

                  1. re: Hanky

                    Where?

                    1. re: Mermazon

                      It's way down on the board. Hasn't had any lookers,lol.

                      1. re: Hanky

                        Wellll...I'll look! O=:) Thanks!!

                2. re: Hanky

                  Thanks for the additional information Hanky, I'm definitely going to give this a try!

                  1. re: Hanky

                    Hanky

                    I'm finally getting around to making this dish (in the final steps as we speak) and I wanted to ask:

                    At what point does the garlic go in the dish?

                    I probably should have done it in the beginning, right after the chorizo, but I spaced it (and didn't see it mentioned with the directions).

                    I should say, it SMELLS great!

                    Thanks again,
                    Christopher

                3. re: Hanky

                  Thanks! Sounds really delicious, and my hubby will be happy that there is MEAT in it!!!
                  I was curious too, whether you soak the beans overnight or just give them a good rinse?
                  I find the chorizo, gr pepper and cumin interesting additions. I'm not sure I've ever had those in my GB soup before. YUM!
                  Thanks again, O=:) Mermazon

                4. I just got some frozen green garbanzo beans at Trader Joes yesterday, never saw them before and had to try. This could be a good use!

                  5 Replies
                  1. re: coll

                    I think green garbanzos are fresh, ie. more like frozen peas or fresh lima beans than dried beans. not sure soup is the best recipe for them. they are used in indian cooking, check the web for some recipes.

                    1. re: missmasala

                      Thanks! I was hoping someone would know. I was thinking hummus originally, but maybe curry? They'd probably be OK in minestrone, but I just made some.

                      1. re: coll

                        Here in Mexico, it's guasana season--guasanas are green garbanzos. On hundreds of street corners, vendors set up braziers fired by carbón (wood charcoal) and steam the guasanas in their shells, in a little salted water, until the guasanas are bright green and tender. Ten pesos a bag (about a cupful) and we're all in heaven.

                        At home, put them in a skillet with a little boiling salted water--no more than a quarter cup of water--and toss until bright green. Don't do anything too fancy to those green garbanzos until you try them steamed--maybe salted with a little butter, but nothing more. The taste is green, fresh, a harbinger of spring. Enjoy!

                        1. re: cristina

                          There is a market here in Sonoma County (Lola's) that carries Green Garbanzos... but at $4 a pound!

                          (BTW, the area is heavily Michoacanian).

                          1. re: Eat_Nopal

                            I'm glad I bought them now, didn't realize it was a whole new thing!

                  2. What you had was most likely Spanish Bean Soup. It originated in Tampa (at the Columbia Restaurant) and is still very popular there. Here is a link to the Columbia's recipe:

                    http://www.columbiarestaurant.com/rec...

                    2 Replies
                    1. re: Bad Sneakers

                      I am originally from Tampa Bay, and have been to the Columbia-yearssss ago-Ybor City, right? I just printed out the recipe. It's similar to the one I had as a child-just sans the chorizo. Thanks! I really appreciate your assistance. O=:) Mermazon

                      1. re: Mermazon

                        Yes, the original Columbia Restaurant is in Ybor City. You're welcome and I hope the recipe works out well for you. :)

                    2. Heh, heh. The best Garbanzo soup I've had by faaaaar is the soup that is served with Lamb Barbacoa at Arroyo Restaurante in Mexico City.

                      The problem is that making it involves barbecuing a whole lamb, wrapped in agave leaves, over a stock pot in a pit.... then using the drippings for the soup base.

                      If you want to go to the effort, I will post a recipe.

                      1 Reply
                      1. re: Eat_Nopal

                        Wow, sounds wonderful...I wish I liked lamb! Please feel free to post, for I am sure someone else could benefit from it, and I might possibly substitute the lamb, or make it for others WITH the lamb. Thanks!

                      2. My mom's Cuban friend used to make us the Cuban style Garbanzo bean soup. It was unbelievable. I too would like to learn how to make it.

                        1. i have a wonderful recipe for a mediteranean chickpea soup but cannot find it online at the moment...it's easy and fantastic.

                          1. I once made a terrific pureed chickpea soup using canned peas and roasted garlic.
                            Just started with the sauteeing of lots of onion, and lots of garlic, then added chicken broth, thyme, bayleaves salt and pepper and serrano chilies. Pureed the whole batch and dunked baquettes into it. oh and topped it with chopped olives and tiny cubed tomatoes and fresh parsley. we like it.

                            1. Many years ago in Madrid, at a historic old restaurant, I ordered the cheapest thing on the menu (low budget traveler me). It was a garbanzo soup which had veggies and lamb and little bits of sausage or ham, and a noticeable garlic presence. It was delicious, and I don't remember what it was called.

                              1. I made this recipe tonight based on everyone's responses (and similar online recipes). I combined recipes to get what my Columbian roommate says is a Cuban recipe. I used a hambone (with small ham pieces), chorizo, potato, celery, onion, garlic, peeled tomatoes and cumin, marjoram, cayenne, salt, pepper, chicken broth, and a liberal amount of Tapatio. Turned out delicious with fresh bread. Thanks for the tips :)