Before we discuss this incredibly delicious garbanzo bean soup, I want to talk about the connection between veganism and the beautiful phrase – personal liberation.
Personal liberation is a term from the ancient sage Shantideva. Shantideva was an 8th-century Indian Buddhist scholar who authored a poem called “The Way of the Bodhisattva”.
According to this spiritual and inspiring poem, it is our state of mind that determines whether we live in misery or bliss, and achieve personal liberation.
He says we have an innate ability to free ourselves, and the shift occurs once we understand karma.
When we have a complete understanding of karma, we accept the actions of our body, speech and mind and understand the consequences. We will then be motivated to act, speak and think in ways that benefit us and others, rather than harm us.
Becoming vegan is a giant step to creating good karma and personal liberation.
When you are no longer involved with unnecessary cruelty to animals, your karma changes.
All that good energy you put out will come back to you two-fold. When I tell people that becoming vegan will change their life, this is exactly what I mean. Always remember, there is no escape from one's karma. Now on to food.
I keep telling our vegans in training to keep it simple, and I am listening too! This week I made a garbanzo bean soup with tomatoes and pasta that took me 20 minutes, start to finish. Hope you enjoy this easy, healthy, plant-based garbanzo bean and tomato soup as much as I did.
If you love soup as much as I do, here are a few of my favorites: Sweet and Sour Cabbage Soup, Chickpea Cabbage Soup with Tomatoes and Basil, and Broccoli Soup with Croutons.
If you try this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #ordianryvegan on Instagram so I can see what you came up with.
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Garbanzo Bean Soup with Tomatoes & Pasta
- 2 15-ounce cans organic, low-salt garbanzo beans (drained and rinsed)
- 3-5 cups vegetable stock
- 1 cup orzo or any small pasta
- 2 teaspoons extra-virgin olive oil
- 1 28-ounce can low-salt diced tomatoes (or crushed)
- 4 garlic cloves, minced
- 3 shallots, minced (or one leek)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- freshly ground pepper
- ¼ tsp red pepper flakes
- In a large soup pot or stockpot, heat the olive oil. Add the shallots and garlic and saute for about 2-3 minutes until soft. Add the seasoning, garbanzo beans, tomatoes, pasta and vegetable stock (use 3-5 cups of vegetable stock depending on how much liquid you like in your soup). Cook until orzo is al-dente, approximately 10 minutes. Taste and adjust the seasoning. Ladle the soup in to bowls and serve with crunchy bread and something green.
- For a thicker soup, transfer about 2 cups of the soup to a blender or food processor and blend until smooth. Return the puree to the pot.
Sounds nice and easy and delicious. Thanks.
It is easy =) and so good.. I added alittle more thyme & basil .. then added alittle turmeric for spice and more good health benefits.. also did the blending of 2 cups to make it a bit thicker. It was so good !!
Thank you Ordinary Vegan the recipe !!
What great ideas!! Thanks for sharing and thanks for being part of our healthy community!
I made this plus lots veggies… leeks, sweet potato, cabbage and different beans. Delicious!! Thanks and looking forward to trying the broccoli soup next
Sounds yummy!! Thank you so much 🙂 I love your page, GOD bless you.
Easy. Simple. Delicious. Nutritious. Thank you for this recipe, which is my newest fave!
This recipe was so quick and easy and tasty. I will be making it again. The only thing I changed was I used dried herbs instead of fresh. Next time I will try fresh herbs.
Nice and easy. I did add other spices and herbs including marjoram, sage, fresh chives and parley, and gr. mustard. Instead of Orzo, Barley also works well. Next time I’m going to use white kidney beans. without the orzo and beans it makes a great tomato base for about any type of beans or grains you would wish to add. Love your site!
Thanks for the info. I was wondering the same.
Made this today but without the garbanzos. Absolutely amazing!!!
Added some red chilli pepper flakes to the soup- added just the right amount of kick! I would definitely make this again, it was so simple!!
I just love your recipes and this one certainly didn’t disappoint! Soooo good, I couldn’t stop eating it! (Ok, I stopped after three servings) 🙂
Thanks for the kind words Pam G! and thanks for being part of our community.
This recipe is delicious! the only thing I did change was the use of the orzo. Since I have a gluten sensitivity I stay away from pasta, so I had left over quinoa and used that. This soup hit the spot in all the right places. I’m definitely making it again! Enjoy 🙂
Would the pasta get mushy if you choose to make this ahead of time?
Hi Emily – the pasta is definitely soft. If you like it al dente, I would cook it seperate and add to your steaming bowl of soup. Hope you enjoy it and thanks for being part of our community!
Save the drained canned bean liquid for vegan “meringue.”
What! I need more information Evelyn – that sounds very interesting.
Nancy…love your recipes
I just pinned this yesterday, haven’t tried it yet, but will soon. https://lucysfriendlyfoods.wordpress.com/2015/04/16/more-adventures-in-egg-free-meringue/
Patricia – That looks amazing!! Thanks for sharing
Hi, Nancy:
I’ve never met one of your recipes that I didn’t love.
But a request:
What are the possiblities of includinng nutritional information?
Many of us keep a food diary, and I always appreciate when a blogger helps ou.
Garbanzo soup with tomatoes and pasta is tonight’s dinner; looking forward!
Yes Judi – you are right – that is an older recipe but I have been conscious of that this year. I will update. Thanks for the heads up and thanks for being part of our community!
Delicious !! make it again tonight for my family.
I LOVE your words. “When you are no longer involved with unnecessary cruelty to animals, your karma changes. All that good energy you put out will come back to you two-fold. When I tell people that becoming vegan will change their life, this is exactly what I mean. Always remember, there is no escape from one’s karma.”
May I quote you in a post? (I always give credit to the source).
Hi Kris – Yes absolutely quote me and thanks for saying that and thanks for spreading the compassionate message! Nancy
This soup is fabulous! I used dried herbs except for fresh basil… Also, my garbanzo beans were cooked from dry – I was surprised at how much more flavorful they were. I freezed the remaining garbanzos, and will make this soup again! Next time, with celery and carrots, too.
Hi Pixie – Isn’t it amazing how something so simple can taste so good. So glad you enjoyed it and thanks for taking the time to let me know. ps love the celery and carrots idea – Happy New Year
You have among the best websites.
I just found Ordinary Vegan podcasts this week and have been binge listening. I eat plant based 95% of the time and am striving for 100% so the recipes are perfect inspiration. This was so quick. I used quinoa and added spinach. I didn’t have red pepper flakes so I substituted cayenne. It came out delicious and I have yumminess left for dinner this week and some to freeze. Thank you Nancy for sharing your knowledge and recipes.
Thank you Eileen for your kind words. So happy you enjoyed the recipe and thanks for listening.