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Vegan Garbanzo Bean Soup

  • Author: Jen
  • Total Time: 1 to 2 hours
  • Yield: 6 servings 1x


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.


  • 1 package of dry garbanzo beans usually 1 lb (chickpea beans)
  • 1 medium yellow onion or about 1 cup chopped
  • 1 medium tomato, diced
  • 1 red bell pepper, sliced
  • 2 tablespoons white vinegar
  • 2 garlic cloves, minced
  • 1/4 cup tomato sauce (I use tomato pasta sauce)
  • 1 tablespoon of onion powder
  • 1 teaspoon of dried oregano
  • 1/2 tsp of Himalayan salt (always start with less and add more as needed for flavor)
  • dash of black pepper and cayenne pepper (optional)
  • about 6 cups of water
  • about 1 cup of veggie broth to saute the vegetables (oil free option)

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:

  • 1/4 cup of fresh parsley (adds a nice flavor and also a beautiful green color)
  • 1 cup of chopped red potatoes (takes about 2 small potatoes)
  • 1/2 to 1 teaspoons of dried basil
  • 1 cup of chopped carrots (about 2 to 3 carrots)


  1. Okay, for starters, you want to make sure to soak your beans the night before if you do NOT have an instant pot. 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, 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 dry beans (rinsed and drained) 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 30 minutes.
  2. Once the timer is up, allow pressure to be released slowly from instant pot. Remove lid and continue to cook beans under ‘Saute’ mode. 
  3. While the beans are cooking: 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, set aside and add to the beans once soft. 
  4. Back to the beans (once beans are soft): 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, carrots, 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.
  5. 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 soaked beans (rinsed and drained) in a large pot (I use an 8 quart stockpot) 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 – prepare your sauteed veggies. Scroll back up and follow steps 3, 4, and 5 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.


  • If using an instant pot you do not need to soak your beans.
  • For those without an instant pot AND you didn’t soak beans the night before: quick soak your beans by bringing beans and 6-8 cups of water to a rapid boil for 2 minutes. Remove from heat, cover with a lid, and allow to sit for about 2 hours. (Read the label of your beans for more specific instructions)
  • The thickness of your beans is totally up to personal preference. Sometimes I like my beans to have more of a lighter, soup-y, kind of texture. Other times I like them really heavy and thick and drier (not soup-like) so I allow more of the water to evaporate. If at any point your soup looks too dry you can always add more water into the mix until you achieve your desired consistency.
  • Add acidic ingredients last (once beans are soft) like tomatoes and vinegar because this can affect the cooking of the beans. 
  • Prep Time: 10 minutes
  • Cook Time: 45 - 60 minutes
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