Author Katerina | Diethood
A comforting, hearty vegetable soup packed with chickpeas and loads of veggies. So simple to make, too! Just add everything to a soup pot and simmer!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 179 kcal
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 yellow onion , diced
3 carrots , sliced into thin rounds
4 celery stalks , thinly sliced
4 garlic cloves , minced
1 bay leaf
salt and fresh ground pepper , to taste
2 cans (15 ounces each) chickpeas, drained and rinsed well
1 can (14.5 ounces) diced tomatoes, undrained
1/2 teaspoon ground turmeric
3 cups low-sodium fat-free vegetable broth OR chicken broth
1 cup water
shredded Parmesan cheese , for serving (optional)
chopped fresh parsley , for serving (optional)
Heat butter and oil in a soup pot over medium heat. Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8 minutes, or until vegetables are tender. Stir in chickpeas and tomatoes; season with turmeric. Add chicken broth and water; mix until well combined, turn up heat to high and bring mixture to a boil. Lower heat to a simmer and continue to cook for 10 more minutes.
Remove from heat.
Taste for seasonings and adjust accordingly.
Garnish with parmesan cheese and parsley.
Amount Per Serving
Calories 179 Calories from Fat 63
Total Fat 7g
Saturated Fat 1g
Total Carbohydrates 23g
Dietary Fiber 6g