This garbanzo bean soup didn’t start out as a crock pot recipe, but I’m so glad that it turned out that way!
Here’s what happened.
If you follow my site regularly, you know that I am big on getting my kid to help out in the kitchen. Darrol Henry is almost two now, and there are lots of things that he can help me make. When I started working on this garbanzo bean soup recipe, I was planning to make it in a pot on the stove. Until Darrol insisted on helping.
Seriously, y’all. He had a full-on toddler meltdown because I wanted to cook without him. It was simultaneously frustrating and heart-warming. Mostly the latter.
He’s not really old enough to be near the stove while it’s on, and turning my stove top garbanzo bean soup idea into a crock pot recipe seemed like the natural solution. Plus, that meant that I could set it and forget it. Really, everything shook out in the best possible way. Thanks, Darrol Henry!
Darrol Henry’s job when we cook together is basically to help scoop and pour ingredients into the crock pot, rice cooker, or blender. Chopping the carrots and veggies is still a mommy job, and I measured out the water before getting him involved. It takes a bit of prep work, but it’s so gratifying to see him excited about eating healthy food that we cook together.
This recipe is great right out of the pot, but you can also store it in the fridge for two to three days before serving. It’s a good make-ahead if you know you’ll need a quick meal later on in the week. I haven’t tried freezing it, so if you do I’d love to hear how it reheats from frozen!
Lemony Garbanzo Bean Soup
Yield: 4 generous servings
- 2 cups cooked chickpeas (or 1 15 ounce can, drained and rinsed)
- 1 large zucchini, chopped into 1/2″ pieces
- 3 carrots, chopped into 1/2″ pieces
- 3 cups veggie broth
- 1 heaping teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 cup fresh or frozen corn kernels
- 1 lemon, quartered
- Combine all of the ingredients except the lemon in your crock pot, and stir to combine. Cook on high for 90 minutes to 2 hours (depending on how soft you want those veggies).
- Ladle the soup into your bowls, then squeeze the juice from 1/4 of your lemon onto each bowl. Give it another quick stir, and serve. If you make this soup ahead, store it without the lemon juice, and add it after heating, just before you serve.