Chickpea Vegetable Soup
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Averie Cooks · by Averie Sunshine★ 4.9 (16)

Chickpea Vegetable Soup

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 18%
CARBS 31G56% OF CAL
8G FIBER1G ADDED6G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 8G33% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light vegetable soup loaded with chickpeas, zucchini, squash, mushrooms, and herbs. Nutritious and high in fiber, ready in 30 minutes.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 1/2 teaspoon dried thyme
  • 2 to 3 teaspoons Kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1/3 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))
PREP
15M
SODIUM
882MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.