Towards the end of last winter, I had soup on the menu for dinner one weeknight. I went to the pantry to get out the ingredients, and we didn’t have a few of the more important ingredients. Normally when something like this happens, I either change plans for dinner or I make substitutions. I wanted soup, so substitutions it was.
I started from this base recipe, Lentil Soup from $5 Dinners, and I made quite a few substitutions to create my own soup. I didn’t have to run to the store at the last minute, and we were able to use up random ingredients we had in our fridge and pantry. We prefer the recipe I came up with over the original recipe now! And it’s just as cheap!
I never would have thought to add garbanzo beans to soup before, but when I saw the can of beans staring back at me in the pantry, I imagined how it would taste. And guess what? It tasted even better than I imagined. If you like chunky soups, you will love this soup.
Garbanzo Bean and Tomato Soup
- 1 Tbsp olive oil
- 1 med onion chopped
- 1 med red bell pepper finely diced
- 2 cloves garlic minced
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1 1/2 Tbsp tomato paste
- 2 Tbsp tomato sauce
- 5 cups chicken broth or vegetable broth
- 1 tsp Worcestershire sauce
- 1 14.5 ounce can garbanzo beans drained
- 1 14.5 ounce can corn drained
- 1 14.5 ounce can petite diced tomatoes drained
Heat oil in a large pot over medium heat and add onions and pepper. Saute for 5-7 minutes, stirring occasionally.
Add minced garlic and seasonings to the onions and pepper and cook for 30 seconds until fragrant.
Add tomato paste and let cook for 3 minutes, stirring constantly.
Add tomato sauce, chicken broth, and Worcestershire sauce. Bring the soup to a boil, reduce the heat, cover, and simmer for 20 minutes.
Add the garbanzo beans, corn, and diced tomatoes and stir. Let the soup simmer for another 20 minutes. Serve.
Adapted from $5 Dinners
Makes about 7 1/2 cups of soup.
Cost to Make Garbanzo Bean and Tomato Soup
Olive oil – $0.08
Onion – $0.30
Red pepper – $1.48
Garlic cloves $0.04
Salt – $0.02
Pepper – $0.02
Thyme – $0.09
Cumin – $0.14
Tomato paste – $0.10
Tomato sauce – $0.12
Chicken broth/stock – $0.50
Worcestershire sauce – $0.10
Garbanzo beans – $0.85
Corn – $0.75
Diced tomatoes – $0.94
Total cost – $5.53
There are some things that could really fluctuate how much I paid to make this soup. For example, if the red pepper had been on sale when I bought it last week, the soup would have cost right around $5. I used my own chicken stock, so if you have to buy it, that cost will probably be closer to $2.50, and the soup will end up costing much more. But this is still a very economical soup, and so worth the extra costs if there are any!
Have you ever tried garbanzo beans in soup?