Tuesday, April 7, 2009

Garbonzo Rice Noodle Soup

This is a really easy recipe my mom and I made up. You can make it in about 30 minutes if you own a pressure cooker. If not, you can use canned Garbonzo Beans or do it the long way and cook stove top or in the slow cooker (crock pot).

Printable Version on my Google Docs

Garbanzo Rice-Noodle Soup

Gluten Free Noodle Soup
Flavor: Mild Asian base


6-8 Cups Water (I suggest 8 especially if you are doing 2 Cups Beans. The Noodles seem to soak up a lot of the water as well as the cooking of the beans do)
2 Cubes Vegetable Bouillon like Rapunzel (this bouillon has the most amazing flavor. You can use chicken broth or any vegetable broth you prefer too)
1-2 Cups Garbanzo Beans (or 1 can) (our Garbanzo Beans were from Rancho Gordo of course!)

1/4-1/2 Package Pad Thai Rice noodles (or as much as you want)
1 Cup Quartered Baby Bellas (Costco carries these), Shitaki, Crimini or some sort of small-medium Brown-Top Mushroom (You can also use dehydrated versions. I originally used dehydrated Shitaki.)
2-3 Cups Lacinato or Dinosaur Kale

1/4 Teaspoon Crushed Red Pepper (or to your desire of "heat")
2-3 cloves Minced Garlic
1 Tablespoon Dehydrated, Minced White Onion (alternative: use a few shallots or one small onion)
1/8 teaspoon Ground Black Pepper

Garnish with either chopped fresh Parsley, Cilantro or Thai Basil


  1. Combine Beans, Water and Bouillon and cook in the Pressure Cooker About 30 minutes or until the beans are done.
  2. Add the Rice Noodles using the pressure cooker pot is fine (1/4 - 1/2 package to your liking. Keep in mind they will soak up water and expand).
  3. Add the Mushrooms, Kale and all the seasonings and let it sit covered for about 10 minutes.
  4. We didn't find the need to add any salt to this version, but your bouillon might be different or alternative ingredients so add at the very last after tasting if you must add any.


Crock Pot: If you are doing this in the Crock Pot, just add everything together with the exception of the noodles, kale and garnish. Cook for 3hrs on HIGH and check the beans for tenderness/doneness. When they are done, add the noodles and kale, turn off the cooker and let it sit for 10 minutes. Add your garnish to the servings.

Stove Top: If you are using canned beans, add 1-2 cans (drained/rinsed) to 6-8 Cups water in a pot on the stove. Add everything with the exception of the noodles, kale and garnish. You never want to actually COOK rice noodles, you will kill their texture and they will turn to mush. Bring your pot to a boil, turn down and simmer for 10 minutes to infuse the flavors, turn off the heat, add the noodles and kale and let it sit for 10 minutes. Add your garnish to the servings.


Rochelle said...

I dream of this soup. It's sooooooo delicious! Rancho Gordo rocks! I'm going to try my hand at growing my own beans this year. I'll need lots of help shelling them by hand!

Shannon said...

This looks so good I need to try it! My email is my last name, then at gmail dot com. I don't want to post it in comments and get a bunch of spam.

Sutherlands said...

It is delicious! Now I just need to make it...I'm thinking the crock pot idea...maybe tomorrow. Yum! Thanks for sharing the detailed recipe.