Garbanzo Bean Soup with Ham


  • 1 tablespoon extra virgin olive oil
  • 1 cup white onion, finely chopped ( about ½ large onion)
  • ¾ cup carrot, finely chopped (about 1 large carrot)
  • 1 8oz. package of diced ham
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon thyme
  • ¼ teaspoon marjoram
  • 2 bay leaves
  • ½ teaspoon white vinegar
  • ½ teaspoon coarse Kosher salt
  • ½ teaspoon pepper
  • 2 (19 oz.) cans Garbanzo Beans, lightly drained
  • 2 cups chicken stock
  • TINY pinch saffron, like 4 threads (optional, it’s $$$)
  • ½ teaspoon coarse kosher salt
Garbanzo Bean Soup with Ham


  1. In a medium soup pot, over medium high heat, add the olive oil.
  2. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
  3. Add the ham and cook for an additional 5 minutes, stirring occasionally.
  4. Add the onion powder, garlic powder, thyme, marjoram, bay leaves, vinegar, kosher salt and pepper, cook for 1 minute.
  5. Add the beans and chicken stock.
  6. Bring to a boil.
  7. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  8. Remove from heat.
  9. Using an immersion hand blender, briefly blend the soup, about 5-10 seconds, you don’t want a complete puree, you just want it to thicken up a bit.


If you do not have a hand blender, allow to soup to cool a bit and put ⅓ of it into a blender and pulse for a few seconds and add it back into the soup and stir.


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