Chickpea Vegetable Soup
A comforting and nutritious soup filled with vibrant vegetables and hearty chickpeas, perfect for any time of the year.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Provides a rich base and enhances flavor.
- 1 medium sweet Vidalia onion, diced Adds sweetness and depth to the soup.
- 2 medium carrots, diced Introduces a natural sweetness and vibrant color.
- 2 sticks celery, diced Contributes crunch and a fresh, aromatic note.
- 3 cloves garlic, minced Brings a punch of flavor and aroma.
- 4 cups low sodium vegetable broth Forms the flavorful base of the soup while keeping sodium levels in check.
Vegetables
- 1 medium zucchini, diced Adds a soft texture and subtle flavor.
- 1 medium yellow squash, diced Offers a buttery taste and beautiful color.
- 8 ounces sliced mushrooms Provides an earthy flavor and meaty texture.
- 1 can garbanzo beans, drained Adds protein and heartiness to the soup.
Seasoning
- 2 leaves bay leaves Infuses a herbal scent and flavor.
- 1 teaspoon dried oregano Offers a warm and savory note.
- 1 teaspoon dried thyme Complements the soup with an herbal taste.
- 1 teaspoon Kosher salt Enhances and balances the flavors.
- 1/2 teaspoon freshly ground black pepper Introduces a hint of heat and flavor contrast.
Finishing Touches
- 1/4 cup fresh parsley, minced Adds freshness and a pop of color as a garnish.
- 1 tablespoon lemon juice Provides acidity and brightens the flavors (optional).
- 1 tablespoon apple cider vinegar Adds a slight tang (optional).
- 1 teaspoon sugar Balances the acidity if needed (optional).
Instructions
Preparation
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
- Add diced onion, carrots, and celery; sauté for about 7 minutes until softened, stirring intermittently.
- Stir in the minced garlic and sauté for another 1-2 minutes.
Cooking
- Pour in the low sodium vegetable broth and add diced zucchini, yellow squash, sliced mushrooms, garbanzo beans, bay leaves, oregano, thyme, salt, and pepper; bring the mixture to a boil.
- Allow to boil gently for about 5 minutes or until vegetables are tender. Remove the bay leaves.
Finishing Touches
- Turn heat to low, add minced parsley, optional lemon juice, optional apple cider vinegar, and optional sugar.
- Stir to combine and taste. Adjust seasoning as necessary.
- Ladle the soup into bowls and serve immediately.
Notes
For meal prep, this soup stores well in airtight containers and lasts up to 5 days in the refrigerator. For longer storage, freeze it for up to three months. When reheating, gently warm on the stovetop, adding a splash of water or broth if needed.