Garbanzo beans (chickpeas) are for more than just making hummus. They hold their shape extremely well in this fresh soup that has just a hint of heat on the back end. Check out the variation option of adding pasta, which will make the soup more kid friendly.

Serves 6


  • 1 large sweet onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 6 cups low-sodium vegetable stock
  • 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tsp. dried basil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. black pepper
  • 1 (16-ounce) package fresh baby spinach
  • Shaved Parmesan cheese for garnish


    In a lightly greased medium slow cooker, place the onions, garlic, stock, beans, tomatoes and their juices, basil, cumin, salt, red pepper flakes and black pepper. Cover and cook on low for 6 hours. Add the spinach, cover and cook 1 hour longer. Serve warm with a garnish of shaved Parmesan.

    Variation: Add 1/2 cup of ditalini or alphabet pasta to the soup 30 minutes before serving.

    From The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes (Thomas Nelson) by Tammy Algood.

    Next Story