A blog for parents.   Recipes, interesting articles and the exploration of parenthood.

2 in 1: Meatless Monday Meal - Garbanzo Bean & Veggie Soup

I have followed the Meatless Monday campaign for a few years now and think their message is quite powerful! In our house we often try to have meat free days and this soup is one of my go to recipes.  Not only is it a yummy recipe for the entire family, but blended this is a great stage 2 puree for your new little eater!  This blend is packed with vitamins from the veggies and protein from the garbanzo beans making it a fully balanced meal.  I love the use of turmeric and cumin giving it a rich Moroccan flavor and a perfect way to introduce new spices to your little one’s palette. 

I also found this soup to be a great option for my daughter when she started to explore picking up food on her own.  I would spoon just the veggies and beans on to her plate and she would devour them!  I think it is the variety of vegetables all sopped up in the flavorful broth that makes this dish super approachable for that age eater.  One thing to note is that if your child is using their hands, the turmeric can cause fingers to get a little yellow stained (easily comes off with a good hand wash!).

I like eating this soup with a Naan type bread and pairing it with good Spanish Rioja!

Moroccan Garbanzo Bean & Veggie Soup

  • This is a soup for your whole family & a stage 2 & 3 puree (8+ months). Always ask your pediatrician before introducing new foods
  • To make this a stage 1 puree - leave out the seasonings, tomato & onion

  • Please see the stage 2 instruction at the bottom of the recipe

Prep time: 

15 minutes

Cook time:

about 1 hour

Total time: 

1 hour & 15 minutes


4 adults or about 1 1/2 lb. of puree - 1-2 (16 oz) ice cube tray/about 4-6 simple pouches.


  • 2 teaspoons olive oil

  • 1 large brown onion, chopped

  • 2 teaspoons ground turmeric

  • 2 teaspoons ground cumin

  • 1 ½ cup carrots, peeled and diced

  • 1 ½ cup broccoli florets

  • 1 ½ cup zucchini diced

  • 1 ½ cup kale, chopped

  • 1 quart low sodium vegetable stock

  • 2 cups water

  • 1 28 oz can no salt added chopped tomatoes

  • 1 15 oz can garbanzo beans (chickpeas)


  1. Heat oil in large stock pot or saucepan over medium heat.

  2. Add onion and cook for about 3 minutes 

  3. Add turmeric, cumin and carrots and stir to coat

  4. Stir in stock, water, tomatoes and garbanzo beans and bring to a boil

  5. Reduce heat to a medium-low and simmer for 40 minutes or until vegetables are soft

  6. Add broccoli, zucchini and kale and cook for another 15 minutes or until the new vegetables are soft

  7. Serve! 

For the stage 2 puree:

  1. Add finished soup veggies to blender (use a slotted spoon) with about a 1/4 cup of soup stock & blend to the desired consistency. If you want to make a thinner puree add more liquid from the soup

  2. Before pouching and freezing, let cool in an ice bath or refrigerator to prevent ice crystals. 

Happy Meatless Monday! 

Check out our other 2 in 1 Family + Baby Meals:

Cold Winter's Night Beef Stew

Power of the Green Pasta (also a MEATLESS MONDAY DINNER)

New Year's Pork Tenderloin Stew