Slow Cooker Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon is a lovely first-course soup that’s loaded with Mediterranean flavors!
A few years ago I fell in love with a lemony-flavored Mediterranean seasoning called Sumac, and it’s a generous drizzle of olive oil and sprinkling of Sumac that makes this Slow Cooker Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon from Kalyn’s Kitchen so special. This is a soup I’ve made and enjoyed so many times that I’m featuring it for Friday Favorites this week, hoping to entice you to try it if you’re also a fan of these middle eastern flavors!
This is a lovely first course with all the flavors that make so many people like hummus, and garbanzos are a worldwide vegetarian food, making this perfect as a main dish meatless soup as well if you switch out the chicken broth for vegetable stock. (Sumac can be purchased at Middle Eastern or Mediterranean markets, or ordered online. Links to food sources are never sponsored; I only link to online sources where I shop myself.)
If you’d prefer to make soup in the Instant Pot, check out The BEST Instant Pot Vegetarian and Vegan Soup Recipes!
Ingredients for Slow Cooker Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon:
- dried chickpeas
- chicken stock (can also use vegetable stock for vegan version)
- onion, finely chopped
- minced garlic
- large bay leaves
- ground cumin
- fine grind sea salt
- fresh ground black pepper to taste
- olive oil, for drizzling on finished soup
- powdered Sumac (optional, for sprinkling on finished soup, or use paprika)
- lemons (optional, for squeezing on finished soup)
Get the complete recipe for Slow Cooker Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon from Kalyn’s Kitchen.
More Ideas with Beans in the Slow Cooker or Pressure Cooker:
Use the Recipe-by-Photo Index Page for Beans and Legumes to see all the slow cooker or pressure cooker bean recipes that have been featured on this site.