Garbanzo Bean and Macaroni Soup Recipe

Introducing our Garbanzo Bean and Macaroni Soup – a delightful twist on a classic comfort dish. This recipe combines the rich flavors of garbanzo beans with the beloved texture of macaroni, all enveloped in a creamy, savory broth. Using vegan chicken bouillon as a base, this soup is not only a comforting treat but also a nutritious powerhouse, perfect for those chilly days or when you crave something hearty yet healthy.

Ingredients

2 Cans (800g total) garbanzo beans, drained and rinsed
1/4 Cup Black beans (optional, for a variety flavor)
1/4 Cup Vine ripe tomatoes, chopped
1 Cup Macaroni pasta
1 Large Yellow onion, chopped
3 Cloves Garlic, minced
2 Carrots, diced
2 Celery stalks, diced
5-6 Cups Cold water
2-4 Tsp Vegan chicken bouillon (depending on your sodium content preference)
              Alternatively, you can use mushroom bouillon
1 Cup Coconut milk
2 Tsp Cumin
1 Tsp Paprika
Ground black pepper, to taste
2 Tbsp Olive oil
Fresh Curled parsley, for garnish

Instructions

In a separate pot, cook the macaroni pasta according to package instructions until al dente (firm to the bite and slightly resistant). Drain and set aside.

In a large pot, heat olive oil over medium heat. Begin by adding onions and carrots, sautéing for a few minutes until the onions start to become translucent and the carrots begin to soften. Then add the celery and cook for another few minutes. Finally, add the garlic, cooking it just until fragrant to avoid burning.

Stir in the garbanzo beans, black beans (optional), tomatoes, cumin, and paprika, mixing well.

Dissolve approximately two teaspoons of powdered vegan chicken bouillon in 1 liter of hot water (adjust according to taste). Add this broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes.

Add the cooked macaroni to the soup, stirring gently.

Stir in the coconut milk and continue to simmer for another 10 minutes. Adjust seasoning with salt and pepper.

Ladle the soup into bowls. Garnish with fresh parsley.