Lemon Soup with Garbanzo Beans
Brighten your day with this refreshing and hearty Lemon Soup with Garbanzo Beans, a Mediterranean-inspired dish that combines zesty citrus with nourishing ingredients. Perfect for weeknight dinners or light lunches, this recipe layers aromatic notes of sautéed onion, garlic, and oregano with the natural creaminess of garbanzo beans. A generous squeeze of fresh lemon juice and a sprinkle of zest add an invigorating tang, perfectly balanced by the comforting warmth of vegetable broth. Optional rice or orzo transforms the soup into a more filling meal, while fresh parsley lends a pop of color and herbal freshness. Quick to prepare in just 40 minutes and packed with vibrant flavors, this vegan-friendly soup pairs wonderfully with crusty bread for dipping or a crisp green salad. Whether you’re seeking a cozy bowl of comfort or a taste of the Mediterranean, this lemon garbanzo bean soup is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, finely diced
- 1 medium carrot, peeled and finely diced
- 15 ounces canned garbanzo beans (chickpeas), drained and rinsed
- 6 cups vegetable broth
- 0.5 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 cup fresh parsley, chopped
- 0.5 cup rice or orzo pasta (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, and diced carrot, cooking for an additional 5 minutes until the vegetables soften slightly.
Add the drained garbanzo beans to the pot, stirring to combine.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Optional: If using rice or orzo, add it at this stage and reduce the heat to a simmer. Cook until the grains are tender, about 10 minutes.
Stir in the lemon juice, lemon zest, oregano, salt, and black pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed.
Garnish each serving with chopped fresh parsley before serving.
Serve the soup warm with crusty bread or a simple side salad.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6735 mg | 293% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 52.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5437 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
