GREEN BEAN AND CHICKPEA SOUP
Green Bean and Chickpea Soup is a nourishing and vibrant bowl brimming with tender green beans and protein-rich chickpeas. A whisper of garlic and smoky paprika infuses each spoonful with warmth, while the clear broth keeps the bite fresh and light. It balances comfort and nutrition, making it perfect for brunch, a light lunch or a comforting dinner on a crisp day. Ready in just 15 minutes with pantry staples, this soup is a fuss-free delight for anyone seeking wholesome, gluten-free and vegan delights. Ideal for busy weekdays or leisurely weekend meals, it’s a reliable and filling dish that energises and soothes alike.
RECIPE CATEGORY
Lunch, Dinner, Snack, Side
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Spring, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low/No Sugar, Low Fat, Wheat/Gluten-Free, Quick & Easy, Healthy
DISH TYPE
Soup / Stew
INGREDIENTS
- ¼ cup green beans, trimmed and chopped (~35 g)
- ½ cup chickpeas, cooked or canned (~120 g)
- 1 cup vegetable broth or water (240 ml)
- 1 garlic clove, minced
- ¼ tsp smoked paprika
- Optional: pinch salt and fresh black pepper
FULL NUTRITIONAL INFORMATION (per serving)
- Calories: 394.4 kcal
- Fat: 6.3 g
- Saturated Fat: 0.6 g
- Carbohydrate: 66.5 g
- Sugar: 11.7 g
- Sodium: 210.4 mg
- Fiber: 13.3 g
- Protein: 21.3 g
- Calcium: 82.7 mg
- Iron: 4.8 mg
- Potassium: 809.1 mg
PREPARATION
- Heat Pan: Heat a small saucepan over medium heat; add garlic and sauté for ~30 seconds until fragrant.
- Add Ingredients: Add green beans, chickpeas, broth (or water) and smoked paprika.
- Simmer: Stir to combine and then bring to a gentle simmer.
- Cook: Reduce heat, cover and cook for 8 to 10 minutes until beans are tender.
- Season: Season with salt and pepper to taste.
- Serve: Serve warm in a bowl.
PREP TIME
2 minutes
COOKING TIME
10 minutes
TIPS
- Rinse Chickpeas: Rinse canned chickpeas well to reduce sodium and enhance clean flavour.
- Use Broth: Use broth for a richer taste; plain water works for lighter versions.
- Simmer Gently: Simmer gently to avoid overcooking beans and turning them mushy.
- Toast Paprika: Toast paprika briefly in the garlic oil to deepen its smoky aroma.
- Add Lemon Juice: Add a squeeze of lemon juice just before serving to brighten the bowl.
VARIATIONS
- Hearty Boost: Add diced carrot or celery with beans for extra depth.
- Spicy Twist: Stir in a pinch of chilli flakes or cayenne.
- Creamy Version: Blend half the soup for a thicker and smoother texture.
- Herb Infusion: Top with chopped fresh parsley or cilantro.
- Grain Option: Stir in cooked quinoa or barley for added volume.
PREPPING AND STORAGE
- Fridge: Once cooled, transfer to an airtight container. Keeps up to 4
- Freezer: Pour into freezer-safe containers; freeze up to 2
- Reheating: Thaw overnight; gently reheat on the stove, adding broth if too thick.
- Make‑Ahead: Prepare soup base ahead and reheat; sprinkle fresh beans or herbs when serving for a fresh bite.