Chickpea Veggie Soup
Chickpea Veggie Soup is a comforting, wholesome soup made with chickpeas, carrots, celery, and potatoes simmered in a flavorful vegetable broth. Perfect for meal prep and cozy dinners.
Equipment
- Large soup pot
- wooden spoon
- knife and cutting board
Ingredients
- 1 yellow onion, chopped
- 4 carrots, diced
- 3 celery stalks, diced
- 1 1/2 cups diced potatoes
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups water or vegetable broth
- 1–2 tbsp No Chicken Base (if using water)
- 2 15 oz cans chickpeas, drained and rinsed
- 1/3 cup chopped fresh parsley
- 1 tbsp olive oil (or water for oil-free option)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
- Add diced carrots and celery. Cook for 2 minutes until slightly softened.
- Stir in diced potatoes, minced garlic, and dried thyme. Cook for 1 minute to release aroma.
- Pour in water or broth. If using water, stir in No Chicken Base. Bring to a gentle boil.
- Reduce heat and simmer for 20 minutes until potatoes are fork-tender.
- Stir in drained chickpeas and warm through for several minutes.
- Add chopped parsley, adjust seasoning to taste, and serve hot.
Notes
Instant Pot: Cook on manual for 4 minutes, natural release 10 minutes. Stir in chickpeas and parsley after pressure cooking.
Optional add-ins: pasta, rice, quinoa, barley, or tortellini.
Storage: Store refrigerated up to 4 days or freeze up to 3 months.
Optional add-ins: pasta, rice, quinoa, barley, or tortellini.
Storage: Store refrigerated up to 4 days or freeze up to 3 months.
Nutrition
Calories: 211kcalCarbohydrates: 42gProtein: 10gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 320mgPotassium: 720mgFiber: 8gSugar: 6gVitamin A: 5200IUVitamin C: 18mgCalcium: 85mgIron: 3mg