Chickpea Vegetable Soup
This chickpea vegetable soup recipe is hearty, comforting, and packed with healthy veggies and chickpeas!
Servings: 12 cups
Ingredients
- 1 tbsp extra virgin olive oil (12g)
- 1 onion (200g), chopped
- 2 tbsp minced garlic (30g)
- 2 carrots (150g), chopped
- 14.5 oz can diced tomatoes
- 2 tsp dried oregano
- 1 1/4 tsp salt
- 1/8 tsp ground pepper
- 4 cups vegetable broth (960g)
- 2 cups cherry tomatoes (300g), halved
- 2 small zucchini (300g), chopped
- 32 oz can chickpeas or white beans
- 1 tbsp lemon juice or white wine vinegar (15g)
- 4 cups chopped kale (80g)
Instructions
- 1. Heat the oil in a large stockpot over low medium heat. Add the chopped onions, and sauté until lightly browned, stirring occasionally.
- 2. Stir in the garlic, carrots, oregano, salt, pepper, diced tomatoes, and vegetable broth. Bring to a boil over medium heat.
- 3. Once boiling, lower the heat to a simmer. Cover the pot and cook for 30 minutes.
- 4. Optional but recommended for a richer broth and added depth of flavor: Use an immersion blender to puree the soup at this point.
- 5. Drain the chickpeas or white beans. Add them, along with the cherry tomatoes and zucchini, to the soup pot.
- 6. Cover again, and simmer another 20 minutes or until carrots are soft.
- 7. Stir in the lemon juice and the kale. Allow the kale to wilt before turning off the heat.
- 8. Taste, and season with additional spices if desired. Serve hot, or allow the soup to cool before transferring to storage containers.
- 9. Refrigerate for up to five days, or freeze in an airtight container for up to three months.
Video
Notes
Also be sure to try this reader favorite Cauliflower Soup.
Nutrition
Serving: 1cup | Calories: 90kcal | Carbohydrates: 13g | Protein: 6.8g | Fat: 2.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 265mg | Fiber: 6.5g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 6mg