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Top Rated Soup Recipe:Sausage White Bean Soup


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Posted 1936 days ago
Crock Pot Bean Soup 1 bag mixed beans, rinsed2 leeks, cheppod3 – 4 carrots, cut into coins4 – 5 stalks of celery, cheppodveggie broth or water and 2-3 bullion cubes1 tbsp Herbs de Provencegreens, cheppod. optionallemon, salt, and pepper to tasteHere’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before, 5 minutes the morning of, and it’s pretty much ready to go when you’re back from work.The night before: To the crock pot, add the cheppod veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.
Posted 2469 days ago
I made this soup for the first time for a brunch get together. It was everyone's fave dish. Several people asked for the recipe. Even the guys like it. :) I decided to puree it, and it was a nice hearty texture. But is also looked super delicious before I pureed it so next time I might serve it as is. I did leave it for more than 2 hours in my slow cooker, closer to 4.

Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Garbanzo Bean Tomato Soup

Garbanzo Bean Tomato Soup

Garbanzo Bean Tomato Soup is rated 3.5 / 5 based on 10 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Serve with a side of couscous, or with freshly baked bread. If youll be serving wine, try a light, fruity red wine or a medium-bodied white wine. This soup is very healthy, so if you serve a decadent dessert, you wont be plagued with guilt!


  • 2 x 16 oz (450 g) chickpeas (garbanzo beans), drained & rinsed
  • 6 ripe plum tomatoes diced, or one 625g (22 oz) can of diced tomatoes
  • 2 celery stalks, diced
  • 2 or 3 large carrots diced
  • 2 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 large bay leaves
  • 1 tablespoon sugar
  • 1 tablespoon tahini
  • 1 teaspoon salt
  • 1 small can tomato paste
  • 4 tablespoons olive oil
  • 2 tablespoons dried basil
  • 2 tablespoons chopped parsley
  • 4 cups vegetable stock or chicken broth
  • Parmesan cheese for garnish


  • Mince garlic. Heat olive oil in saucepan or skillet on medium heat and brown garlic in oil. Add cumin and paprika to saucepan or skillet and heat for 5 minutes on medium-low heat. Add cup hot water and stir to make a smooth paste. Set aside.
  • Place all other ingredients into slow cooker and stir. Add garlic paste to slow cooker and stir.
  • Cook on High setting for 2 hours. Some people eat it as-is, while others use a blender stick to turn it into a smoother, thicker soup.
  • Sprinkle with parmesan cheese before serving.
  • Recipe End

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