Chickpea Vegetable Soup is a hearty, comforting and healthy soup. It looks thick and creamy but does not contain any cream. This delicious vegan soup is packed full of vegetables and simple ingredients.
If you are looking to cut back on meat, chickpeas are a good option. They are full of nutrients including protein and they are a good source of fiber. They will keep you feeling full longer and they are delicious.
Chickpea Vegetable Soup gets it’s creamy texture from pureeing half of the soup mixture in a blender or food processor. This can also be done in a large bowl with an emulsion mixer or electric mixer.
If you are looking for some other healthy recipes for vegan soup options check out Vegetable Quinoa Soup, Turnip Crispy Kale Soup, Tuscan Bean Soup, Tomato Rice Soup, Mediterranean Vegetable Soup , Lentil Soup and Pasta e Fagioli which is made with small pasta. You can see them all at once at 12 Simple Vegan Soups.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Depending on which brands of chickpeas your grocery store carries, they could be also be labeled as garbanzo beans. They are the same thing and you can buy either one. Read Chickpeas vs. Garbanzo Beans: What’s the Difference? Also read We Tested So Many Ways to Cook Dried Chickpeas if you would prefer the dried over canned chickpeas.
SPECIAL EQUIPMENT NEEDED:
- Large Soup Pot or Dutch Oven: A large pot is essential for making soup, as it provides enough space for all the ingredients and ensures even cooking. A Dutch oven is ideal due to its heavy bottom, which helps in even heat distribution and prevents burning.
- Immersion Blender or Countertop Blender: One of these is needed to puree part of the soup.
- Cutting Board: Needed for chopping vegetables like onions, garlic, celery, carrots, and potatoes.
- Sharp Chef’s Knife: A good knife makes chopping vegetables easier and more precise.
- Can Opener: To open the canned diced tomatoes and chickpeas.
- Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, broth, spices, and herbs.
- Wooden Spoon or Heat-Resistant Spatula: Useful for stirring the ingredients as they sauté and simmer.
- Colander or Strainer: To rinse the chickpeas and drain any excess water.
- Potato Peeler: For peeling the carrots and, if you prefer, the potatoes.
SUBSTITUTIONS:
- If you do not have olive oil, you can substitute it with avocado oil, canola oil, or any other neutral-flavored vegetable oil.
- Red onions or white onions can be used as a substitute for the yellow onions.
- If fresh garlic is not available, use ½ teaspoon of garlic powder as a substitute for each clove of garlic.
- If celery stalks are not your preference or you do not have it on hand, you can use fennel for a slightly different flavor, or simply increase the amount of carrots.
- Parsnips or sweet potatoes can be good substitutes for carrots, offering a similar texture and sweetness.
- Chicken broth or beef broth can be used in the place of the vegetable broth if you are not strictly vegan. For a vegan option, you can also use 4 cups of water with 2 vegetable bouillon cubes.
- Fresh chopped tomatoes can be a substitute, though the soup may be slightly less thick. Tomato puree or crushed tomatoes can also work but will give the soup a smoother texture.
- Yukon Gold potatoes or any other waxy potatoes are good substitutes for the red potatoes.
- Cannellini beans, Great Northern beans, or even red lentils can be used as a substitute for chickpeas, though they will change the flavor and texture of the soup.
- Dried thyme or basil can be used as an alternative to the dried oregano. You can also use fresh herbs. Increase the quantity to 3 times the amount of the dried herbs if using fresh.
- For less heat, you can omit the crushed red pepper or use black pepper. For more heat, chili powder or cayenne pepper can be good alternatives.
HOW TO STORE CHICKPEA VEGETABLE SOUP:
- Properly stored, the chickpea vegetable soup will last in the refrigerator for about 3-4 days. Allow the soup to cool to room temperature before storing it. Transfer the soup into an airtight container.
- The soup can be stored in the freezer for up to 3 months. Make sure that the soup is completely cooled before freezing it to maintain texture and flavor, and to prevent increasing the temperature of your freezer. Freeze the soup in a freezer-safe container or freezer bags.
- The best way to thaw the soup is by leaving the freezer container in the refrigerator overnight.
HOW TO REHEAT CHICKPEA VEGETABLE SOUP:
- To reheat the soup on the stove top, pour the soup into a pot and reheat it over medium-low heat, stirring occasionally, until it is heated through.
- If reheating the soup in the microwave, cover the soup and use a microwave-safe dish. Heat the soup on high for a 1-2 minutes, stirring halfway through to ensure even heating. Continue heating as needed.
Add the olive oil to a large stock pot and heat over medium low heat. Add the onions, garlic, celery and carrots. Cook, stirring occasionally for 3 minutes until they just begin to soften.
Add the vegetable broth, diced tomatoes, diced potatoes, chickpeas, oregano, salt, and crushed red pepper. Simmer covered for 20 minutes.
Remove 4 cups of the soup and place it into a blender. Process until the mixture is smooth.
Return the pureed soup to the pot and combine well. Stir in the parsley. Test for warmth and reheat over low heat if needed.
Chickpea Vegetable Soup
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Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onions, diced (medium onion)
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 4 cups vegetable broth
- (14.5) ounce can diced tomatoes
- 2 medium size red potatoes, scrubbed and cut into ½ inch cubes
- 2 (15.5) ounce cans chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Add the olive oil to a large stock pot and heat over medium low heat.
Add the onions, garlic, celery and carrots. Cook, stirring occasionally for 3 minutes until they just begin to soften.
Add the vegetable broth, diced tomatoes, diced potatoes, chickpeas, oregano, salt, and crushed red pepper.
Turn the heat to the medium-high heat setting and bring the mixture to a boil.
Once it boils, cover the pot and turn the heat down to the low setting.
Simmer covered for 15 minutes.
Remove the soup from the heat and let it cool slightly.
Remove 4 cups of the mixture and place it into a blender, food processor or a large bowl if you will be using an emulsion mixer or electric mixer.
Process until the mixture is smooth.
Return the pureed soup to the pot and combine well.
Stir in the parsley. Test for warmth and reheat over low heat if needed.
Ladle the soup into individual bowls and serve with some crusty bread.
