Hearty, Healthy Garbanzo Bean Tomato Soup

Money has been tigggghhtt this past month with all my moving and bills, bills, bills. I had to cut back on groceries and get creative with the ingredients I do have. I’m always appreciative of times like these because they bring out both my strategic and creative skills. For this recipe, I used a couple of staple ingredients to produce a meal that is simple, healthy, and tasty!!

Here’s a look at the garbanzo beans w/ the herbs and spices:

Garbanzo Bean Tomato Soup

  • Yield: 3-5 servings
  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours


  • 2 cups Garbanzo Beans
  • 1 large sweet potato
  • 2 medium yukon gold potatoes
  • 1 cup tomato sauce (marinara)
  • 1/4 cup roasted red peppers
  • 1 large zucchini
  • 2 tbsp turmeric powder
  • 1 tbsp garlic powder or fresh garlic
  • 2 tbsp tamarind concentrate
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 1 tbsp red chili flakes
  • 2 tsp black pepper
  • 1 tsp lemon pepper
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp natural sea salt
  • 2 tsp cayenne pepper


  1. Place garbanzo beans in a soup pot and add the spices and herbs.

  2. Chop up the roasted red bell pepper into tiny pieces and add to the pot.

  3. Add the tamarind concentrate. You can add more or less depending on how much tangy/sweet flavor you want to add.

  4. Add the marinara sauce and about twice as much water - it depends on how thick you like your soup. Stir this mixture and let it sit as you move on to the potatoes.

  5. Using a peeler, remove the skin of the potatoes and chop them into chunks. The size is up to you. The smaller the pieces are, the softer they will be in the soup. The larger - vice, versa.

  6. Chop the zucchini up into random sizes. Some big. Some small. It makes cooking so much fun when you don't try to be perfect or uniform.

  7. At this point, you should taste your mixture and see if it needs some extra of something. You can also add more water.

  8. Once you've got your flavor down, you can put the top on the pot. Place the pot over low to medium heat.

  9. Stir the ingredients every 20 - 30 minutes until the potatoes reach your desired tenderness.

  10. Now, the last step is optional. You can let the pot cool off and place into the fridge until the next day for stronger flavor.


Serve this soup on those chilly nights and top it with half an avocado, sliced!! Yum!