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Rancho la Puerta Garbanzo Soup

my favoirte view

My abbreviated week at Rancho La Puerta, although short, was wonderful!

rancho la puerta

When Barb, Kim and I first went to “The Ranch” in 2008, I thoroughly enjoyed the week.

the bird and branch

This time, I really realized what a special and beautiful place it is. I’m not the only one who thinks so. Rancho La Puerta is one of the Top 10 Destination Spas of 2014 according to Conte Nast Traveler. Granted there are three Top 10 Spas that are closer, all right here in Arizona (Canyon Ranch and Miraval in Tucson and Mii Amo in Sedona)  but “The Ranch” is darn close too, only 45 miles south of San Diego, just across the US/Mexico border in Tecate.

dining hall

One of my favorite meals was a lunch consisting of garbanzo bean soup and roasted vegetable pita sandwiches. I tried to recreate the soup at home, I think I got pretty close.

yoga class

Along with the recipe, I’m sharing a few of the many (as in over 200) photos I took, including one at my daily yoga class above and another of Kim and my bedroom below.

linda and kims room

Thank you, Barb, for once again taking me along on another of your wonderful adventures. xox

broth and beans

summer garbanzo soup

Summer Vegetable Garbanzo Bean Soup

  • 1 tablespoon olive oil
  • 1 small onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 red or orange bell pepper; cored, seeded and diced
  • 2 medium zucchini, ends trimmed and diced
  • 2 medium yellow squash, ends trimmed and diced
  • 1 ½ to 2 teaspoons Mama Mai’s S&P
  • 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 2 cups frozen corn kernels (no need to thaw)
  • 2 quarts (8 cups) chicken broth
  • 2 cups diced tomatoes
  • 1/2 teaspoon ground cumin
  • Purchased or homemade Pico de Gallo
  • Minced fresh cilantro

diced vegetables

Heat oil in a large pot over medium heat.


Sauté onion until soft and translucent, about 7 minutes. Add carrots and bell pepper and cook until slightly softened, 3 to 4 minutes.

add broth

Add both squashes, season with Mama Mai’s S&P and stir well. Add garbanzo beans, corn and broth and bring to a boil. Reduce heat and simmer 2 minutes, then stir in tomatoes and cumin and cook for 3 minutes more.

rancho la puerta soup

Taste and season with more Mama Mai’s S&P and cumin as needed.

Ladle into bowls and garnish with pico de gallo and cilantro.

Serves 10 to 12

“A bird sitting on a tree is never afraid of the branch breaking, because her trust is not on the branch but on her own wings. Always Believe in Yourself.” – unknown

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1 barbara fenzl { 09.12.14 at 8:49 AM }

It was such fun being with you and Kim at one of my favorite places. I’m just so sorry you couldn’t stay for the whole week! We’ll do it again –

2 Maureen { 09.12.14 at 9:31 AM }

Looks delicious! I am a big fan of garbanzo beans!

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