Garbanzo and Black Bean and Soup
This is a rich and satisfying soup made in the Tex-Mex style. Using beans, otherwise known as pulses, means you are getting plenty of dietary fiber and protein, and you can make this tasty, nutritious and inexpensive meal for the whole family. We have chosen to use a combination of black beans and garbanzo beans, although you can use 2 cups of black beans and omit the garbanzo beans if you want a slightly different-tasting and darker-colored soup.
Dried beans are best soaked in water overnight so they cook nicely the next day. The canned garbanzo beans can simply be drained and rinsed. It is up to you to determine what texture you prefer for the finished dish. Some people like to puree this soup into a fine puree so there are no discernible lumps at all, and a blender can do that pretty quickly. A hand blender can also do it but it will take a little more time to ensure it is fully pureed.
We prefer it with a bit more texture, which means pureeing two-thirds of the soup then returning it to the crockpot, or using a hand blender to puree it coarsely. The resulting texture is quite smooth but has a few ‘bits’ in and it is more rustic that way, and perhaps more interesting. Serve this thick, tasty soup with tortilla chips or flour tortillas if you like, and maybe even some Pico de Gallo (like salsa but with bigger chunks and less liquid) on the side would work well too.
- 14 oz can garbanzo beans, drained
- 32 oz low-sodium chicken broth
- ½ diced yellow onion
- ¼ cup chopped cilantro
- 1 tablespoon olive oil
- 3 chopped garlic cloves
- 1 cup water
- 2 bay leaves
- 2 teaspoons salt
- 2 chopped scallions
- 1 cup dried black beans, soaked overnight then rinsed and drained
- Croutons, to serve (optional)
- Sprigs of cilantro or parsley, for garnish (optional)
- Sauté the onion and scallions for 4 minutes in the oil over a moderate heat.
- Add the chopped garlic and sauté for 1 minute more.
- Transfer this mixture into the crockpot with the remaining ingredients.
- Stir well to combine, then cook on low for 8 hours.
- Puree the ingredients using a hand blender or regular blender.
- Serve topped with croutons or, if you prefer, a dollop of sour cream.
- Garnish with fresh herb sprigs, if liked.
This soup is rustic, simple and very, very good. If you are into Tex-Mex food you have probably sampled many chili recipes, fajitas, burritos and all kinds of dishes like that, but what about a good Tex-Mex soup recipe? You can come to the right place if you are looking for something for lunch or supper. This might be a bit filling for an appetizer but you could always halve the portions. This is not a rich beefy soup. Instead it is based on chicken broth and features 2 kinds of onions, 2 kinds of beans, garlic and cilantro for enormous flavor appeal.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (357987 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52603 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23570 Views)