Chickpea Vegetable Soup

Name: Chickpea Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 3 to 4 tablespoons olive oil; 1 large sweet Vidalia onion; 2 large carrots; 2 large stalks celery; 4 garlic cloves; 64 ounces 8 cups low-sodium vegetable broth, plus water if necessary; 1 large zucchini; 1 large yellow squash; 2 cups sliced mushrooms; one 15-ounce can garbanzo beans; 3 bay leaves; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 2 to 3 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; ⅓ cup fresh Italian flat-leaf or regular parsley; 1 tablespoon lemon juice; 1 tablespoon apple cider vinegar; pinch sugar

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4.9

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
296 kcal
Course
Soup
Cuisine
American

Chickpea Vegetable Soup

Jade Rice

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This vegetable soup recipe is low in calories but high in nutrients and fiber! Easy, ready in 30 minutes, hearty, HEALTHY, and tastes AWESOME!!

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Ingredients

Servings

3 to 4 tablespoons olive oil
1 large sweet Vidalia onion diced small
2 large carrots peeled and diced into small half moons
2 large stalks celery diced into small half moons
4 garlic cloves peeled and finely minced or pressed
64 ounces 8 cups low-sodium vegetable broth, plus water if necessary
1 large zucchini diced small
1 large yellow squash diced small
2 cups sliced mushrooms baby portobello, white, or your favorite
one 15-ounce can garbanzo beans drained and rinsed (I use no-salt added; cannellini or great northern beans may be substituted)
3 bay leaves
1 teaspoon dried oregano
½ teaspoon dried thyme
2 to 3 teaspoons kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
⅓ cup fresh Italian flat-leaf or regular parsley finely minced
1 tablespoon lemon juice optional (brightens up the flavor)
1 tablespoon apple cider vinegar optional (brightens up the flavor)
pinch sugar optional and to taste (balances acidity and rounds out the flavor)

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Instructions

To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
Add the broth, zucchini, yellow squash , mushrooms, garbanzo beans, bay leaves, oregano, thyme, 1 teaspoon salt, pepper, and bring to a boil.
Allow mixture to boil gently for about 5 minutes or until vegetables are tender. Remove bay leaves.
Turn the heat to low and add the parsley, optional lemon juice and/or apple cider vinegar, optional sugar, stir to combine, and taste soup.Add additional salt, pepper, or spices, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the beans are, and personal preference.
Serve immediately.

Notes

At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Recipe adapted from my Weight Loss Vegetable Soup.

Nutrition Information

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Serving 1 Calories 296kcal (15%) Carbohydrates 42g (14%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Sodium 6376mg (266%) Fiber 7g (28%) Sugar 17g (34%)