Chickpea Vegetable Soup

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.


Nutrition Facts

Amount Per Serving

Calories 179 Calories from Fat 63

Total Fat 7g

Saturated Fat 1g

Cholesterol 3mg

Sodium 842mg

Potassium 529mg

Total Carbohydrates 23g

Dietary Fiber 6g

Sugars 4g

Protein 7g

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