Slow Cooker Marry Me Chickpea Soup
User Reviews
5
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Prep Time
8 hrs 35 mins
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Cook Time
2 hrs
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Total Time
10 hrs 35 mins
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Servings
4 servings
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Calories
655 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Slow Cooker Marry Me Chickpea Soup
Description
Slow Cooker Marry Me Chickpea Soup features vegan sausage, russet potatoes, chickpeas, sun-dried tomatoes, and kale cooked slowly in vegetable broth, finished with cream, Parmesan cheese, and fresh basil. The recipe starts by browning the vegan sausage to enhance its flavor before combining it with the other ingredients in the slow cooker. Cooking times allow the potatoes and chickpeas to soften thoroughly while the spices infuse the broth.
The soup delivers a creamy and slightly spicy profile from the crushed red pepper flakes balanced by the earthiness of the potatoes and the tangy-sweetness of sun-dried tomatoes. Adding kale just before serving preserves some texture and color. The Parmesan and basil added at the end lend a savory richness and fresh herbal note.
It is best enjoyed warm with crusty bread for dipping. The recipe yields a filling meal suitable for vegetarians using plant-based sausage. Leftovers keep well, making it practical for meal prep or busy days. Adjusting the spice level or mashing some of the chickpeas and potatoes can customize the consistency and flavor depth.
When reheating leftovers, stir gently to reincorporate the cream and cheese and avoid boiling to maintain creaminess. Freezing portions is possible, with thawing overnight in the refrigerator recommended before reheating.
Ingredients
- 1 oz package vegan sausage I used Impossible brand, 400 g, spicy
- 4 cups vegetable broth 1 L
- 2 lbs russet potato cut into bite-sized cubes, about 3 potatoes
- 2 oz cans chickpeas drained, 425 g cans
- ½ cup sun-dried tomatoes packed in oil, sliced, 60 g
- 4 cloves garlic minced
- ½ tsp salt
- ½ tsp oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper ground
- 2 cups kale chopped
- ½ cup heavy cream 120 mL
- ½ cup Parmesan Cheese grated
- ¼ cup basil roughly torn, fresh
Instructions
- Brown Sausage: Add vegan sausage to a large skillet and cook until browned.
- Assemble: Add cooked sausage to your slow cooker, along with broth, cubed potatoes, chickpeas, sun-dried tomatoes, garlic, and spices. Give it a good stir, then cover and cook on high for 2 to 3 hours or on low for 6 to 8 hours.
- Finish: Right before serving, stir in kale, cream, parmesan, and basil. Serve warm with crusty bread.
Notes
- Increase crushed red pepper flakes or add hot sauce gradually to adjust spiciness without overpowering the soup.
- For a thicker consistency, mash some chickpeas and potatoes after cooking before adding the finishing ingredients.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; flavors improve after resting.
- Freeze individual portions for up to 3 months; thaw overnight in the fridge and warm gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 655kcal | 33% |
| Carbohydrates | 24.9g | 8% |
| Protein | 38.4g | 77% |
| Fat | 24.5g | 38% |
| Saturated Fat | 9.6g | 48% |
| Cholesterol | 54mg | 18% |
| Sodium | 2189mg | 91% |
| Potassium | 1346mg | 29% |
| Fiber | 11.8g | 47% |
| Sugar | 2.9g | 6% |
| Calcium | 385mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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