Vegan Garbanzo Bean Soup

5 from 1 reviews

This Vegan Garbanzo Bean Soup is so tasty and doesn’t take too much effort to cook up. I offer two versions – one with an instant pot and one stove top.


Additional optional ingredients:

The above mentioned ingredients are good enough for a delicious garbanzo bean soup, however, if you have any of these other ingredients on hand or want a heavier soup feel free to add any of these suggestions:


  1. Okay, for starters, you want to make sure to soak your beans the night before. Place them in a large bowl and cover with enough water (the beans will suck in water so make sure to use enough), I use about 6 cups of water. If you forgot to soak them the night before, or you’re in a time crunch, or you’re using an instant pot, read my notes below for quick soaking method.
  2. Once beans have soaked, drain and rinse the beans one last time. And let’s get cooking!

If you are using an Instant Pot (if you’re not, scroll down for alternative cooking method)

  1. Place your soaked beans in the instant pot, add 6 cups of water, lock instant pot lid in place, make sure the little pressure knob thingie is in the right location (check your instant pot manual if you need a reference) and press the “manual” button on your instant pot. I cook mine on high pressure for about 20 minutes if they have soaked well overnight. If you didn’t soak, you should cook for a bit longer, say 30 minutes.
  2. Once the timer is up, allow the beans to sit in the instant pot for another 15 to 20 minutes to allow the pressure to slowly be released from the pot before opening. I always let mine sit for almost 30 minutes before I even open the lid.
  3. Transfer the cooked beans to the stove top using a stove-top safe pot and heat over low/medium heat allowing the beans to simmer gently. **Read my notes below on some thoughts I have about this step.
  4. In the meantime prepare your veggies: on a medium saucepan over medium heat, add 1/2 cup of vegetable broth, chopped onions, sliced red bell peppers, and minced garlic. Allow to cook until soft and tender. Add more veggie broth as needed.  Once soft and tender, add this saute to the pot with the beans and mix.
  5. To the large pot with the beans add salt, pepper, dash of cayenne, tomato powder, diced tomato, vinegar, oregano powder, and any of the other of the optional ingredients that I suggested (potatoes, parsley, dried basil). Continue to heat over low/medium heat, adding more water if needed, until you reach your desired consistency. If you are using potatoes or carrots, taste often to check softness.
  6. Taste test your soup often and add a little more salt or maybe a little more vinegar or even more tomato powder, if you haven’t reached your desired taste. Sometimes I even like to throw in a little dash of onion and garlic powder as well for that extra added cooked flavor! Yum.

If you are *not* using instant pot or pressure cooking, and you are just using your stove top

  1. Place dry beans in a large pot and add 6 cups of water, heat over medium heat and simmer gently with lid tilted until beans are soft and tender. This can take anywhere around 45 minutes to 1 1/2 hours. Make sure to keep an eye on your beans and stir occasionally, burnt beans are the worst! You may have to add water as you go if the water is evaporated but the beans are still not tender enough.
  2. In the meantime – begin to prepare your sauteed veggies. Scroll back up and follow steps 4, 5, and 6 from above. 🙂

Once beans are ready, serve in a bowl and top with avocados or serve as a side dish with rice or quinoa. You can also use these beans over a salad or make a yummy hummus out of your left overs.