Asparagus Soup with Crunchy Garbanzo Beans

This asparagus soup with crunchy garbanzo beans is just so good. We dice the celery and cut up and rinse the leeks the night before, so that when we get home from work, all we need to do us dice the potatoes and trim the asparagus!

This asparagus soup is topped with spicy crunchy garbanzo beans. If you want to make this vegan, simply leave out the cream.

More meatless soups for you to try!


Asparagus on a cookie sheet with olive oil and salt and pepper

Asparagus Soup with Crunchy Garbanzo Beans

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: American
Keyword: asparagus, soup
Servings: 6 servings
Calories: 261kcal
Author: Bruce and Dina Miller


Ingredients for Asparagus Leek Soup:

  • 3 lbs fresh asparagus spears
  • 1 tbls canola oil
  • 1 Can Garbanzo beans
  • 1 tbls canola oil
  • 1 tbls Ancho chili powder
  • 2 leeks
  • 2 tbls canola oil
  • 3 stalks of celery diced
  • 1 sweet onion diced
  • 5 cloves garlic shredded
  • ¼ cup white wine
  • 2 medium Yukon gold potatoes diced and rinsed peeling left on
  • 1 teaspoon garlic bouillon
  • 1 teaspoon vegetable bouillon
  • 32 oz vegetable broth
  • Fresh ground pepper
  • 1 teaspoon sea salt
  • ¼ cup heavy cream


Directions for Asparagus Leek Soup:

  • Preheat oven to 400 F.
  • Slice the bottoms of the asparagus off and discard. Cut the remaining into 1 ½ inch pieces. Place the asparagus pieces on a rimmed baking sheet. Toss with 1 tbls canola oil and roast for 6 minutes. Remove from the baking sheet and set aside. Set aside a few pieces to garnish the soup with.
  • Reduce the oven temperature to 350. Drain the garbanzo beans and toss with 1 tbls canola oil. Place on the same rimmed baking sheet and dust with the ancho chili powder. Roast in the oven for ten minutes. Check every three minutes after, until the beans have dried out and slightly crunchy. Remove from the pan and set aside.
  • While asparagus and garbanzo beans are cooking, prepare leeks. Slice the leeks into thin slices, using only the white and light green parts. Cut the slice in half and soak the leeks in cool water to dislodge any dirt. Dry the leeks on a towel. Heat the remaining 2 tbls canola oil in a pot until shimmering. Put the leeks and celery in the pot and sweat until the vegetables have softened. About 5-6 minutes.
  • Add in the onion and garlic. Stir for 30 seconds. Pour in the white wine and allow to reduce for about 4 minutes.
  • Add in the vegetable broth, boullion, potatoes and asparagus. Bring the mixture to a boil and cook for 5 minutes or until the potatoes are fork tender. Stir in the salt and pepper.
  • Use immersion hand blender to remove any chunks and blend until the soup is smooth. Stir in the cream. Serve and top with a few pieces of asparagus and the crunchy garbanzo beans.


If you do not have an immersion blender, add soup to standard blender to create a smooth finish.


Serving: 6 | Calories: 261kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 1136mg | Potassium: 919mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3166IU | Vitamin C: 32mg | Calcium: 114mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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