Best 3 Garbanzo Bean Soup With Saffron Recipes

Indulge in the vibrant flavors of Garbanzo Bean Soup with Saffron, a delectable dish that is not only hearty and satisfying but also incredibly nutritious. This soup is a symphony of textures and flavors, with tender garbanzo beans, aromatic saffron, and a rich, flavorful broth. Originating from the vibrant culinary traditions of the Mediterranean, this soup is a testament to the region's love for fresh, seasonal ingredients. It's a versatile dish that can be enjoyed as a comforting main course or a delightful appetizer. Whether you're looking for a quick and easy weeknight meal or an impressive dish to serve at a dinner party, this garbanzo bean soup is sure to delight your taste buds.

The recipe includes variations to suit different dietary preferences, including a vegan version for those who prefer a plant-based diet. Additionally, a section dedicated to troubleshooting common issues encountered while making the soup ensures a successful cooking experience. Embrace the culinary journey and let the enticing aroma of Garbanzo Bean Soup with Saffron fill your kitchen as you embark on creating this delightful dish.

Let's cook with our recipes!

GARBANZO SOUP WITH HAM AND BROAD BEANS

Garbanzo Soup with Ham and Broad Beans image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1/2 cup onions, finely chopped
1/2 cup carrots, finely chopped
1/4 cup celery, finely chopped
6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock
Ham bone, optional
A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string
1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water
1 to 1 1/2 cups cooked ham, cut into small cubes
1 package frozen broad beans or string beans, defrosted
2 medium boiling potatoes, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon parsley leaves, finely chopped

Steps:

Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

GARBANZO BEAN SOUP

Garbanzo Bean Soup image

This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!

Provided by JENYRUT

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon olive oil
2 (15.5 ounce) cans garbanzo beans
salt and pepper to taste
2 sprigs fresh rosemary
1 cup acini di pepe pasta

Steps:

Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g

Tips:

Use dried garbanzo beans instead of canned beans for a more flavorful soup. Remember to soak them overnight before cooking.
Saffron is a key ingredient in this soup, but it can be expensive. If you can't find it, you can substitute turmeric or paprika.
To make the soup more hearty, add some diced vegetables such as carrots, celery, or potatoes.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This garbanzo bean soup with saffron is a delicious and hearty meal that is perfect for a cold day. It is also a good source of protein, fiber, and vitamins. With a few simple ingredients and some time, you can easily make this soup at home.