Yield: Serves 4-6

Chickpea Vegetable Soup

A hearty and delicious vegetable soup with chickpeas. This vegetarian version of the feel-good chicken soup has all the same warm and comforting flavors, and is loaded with vitamins and minerals.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 yellow onion, peeled and chopped
  • 4 carrots, diced or sliced
  • 3 celery stalks, diced
  • 1 1/5 cups diced potatoes (I used baby yellow, red, and purple potatoes)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups water (or your favorite broth)
  • 1-2 tablespoons No Chicken Base (if using water)
  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 1/3 cup chopped fresh parsley

Instructions

  1. In a large soup pot over medium low heat, saute onion in a tablespoon of olive oil or water until softened, about 5 minutes. Add the carrots and celery, and saute until veggies just begin to soften, another 2 minutes. Add the potatoes, garlic, and thyme and saute another minute. Add the water and broth base (or your favorite broth) and bring to a low simmer. Simmer until all the vegetables are tender, about 20 minutes. Stir in the chickpeas to warm. Stir in the parsley and season to taste with salt and pepper, if desired.

Notes

*Instant Pot instructions: Turn the electric pressure cooker to saute mode. Saute the onion until beginning to soften, about 3 minutes. Add the rest of the veggies, garlic, and thyme and saute another minute longer. Add the water and broth base. Lock the lid on the pot and set the valve to sealing. Set the pot to manual mode for 4 minutes. Let the pressure come down naturally for 10 minutes, then carefully release any remaining pressure. Remove the lid away from you. Stir in the chickpeas and parsley and place the lid back on to warm them.
*Optional add-ins: This soup would also be great with pasta, rice, quinoa, or barley. I've even made it with tortellini added in during the last three minutes of cooking. *Nutrition information is approximate and based on 1/4 of this recipe. If your health depends on nutrition information, please calculate again using your favorite nutrition calculator. I am not a nutritionist and these numbers are my best estimate using an online calculator.

Nutrition Information:

Yield:

46

Serving Size:

1/4 recipe
Amount Per Serving: Calories: 211Carbohydrates: 42gProtein: 10g
 

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