Healthy High-Fiber Soup Recipe
Did you drink too much this past weekend? Eat too much cheese? Brownies? Pasta? All of the above? No problem. Time for a Monday reset. This hearty chickpea and vegetable soup is loaded with healthy vegetables, low in calories but high in nutrients and fiber, naturally vegan and gluten-free, and will help you get back on track. By this time in the year, most people have long forgotten about their January resolutions and we’re embarking on what I call ‘eating season’ — the period of time that encompasses Halloween, Thanksgiving, Christmas, and New Years. It’s sometimes nice to take a week-long or even half-week reset. This healthy vegetable soup recipe is easy, ready in 30 minutes, comforting, hearty, flavorful, and makes a big batch that’s enough for a week’s worth of lunches or dinners if you prefer. It reminds me of my homemade Vegetable Soup and Broth, minus the tomato-infused broth and less variety of vegetables but it’s extremely flexible.
Ingredients in Chickpea Vegetable Soup
As you can imagine, this easy vegan chickpea soup is packed with fresh veggies. Here’s what you’ll need to make this recipe:
Olive oil Onion Carrots Celery Garlic Vegetable broth Zucchini Yellow squash Mushrooms Garbanzo beans (aka chickpeas) Dried herbs and spices Lemon juice Apple cider vinegar
How to Make Chickpea Vegetable Soup
The trick to making the best vegetable soup is to not overcook any of the veggies. You can’t dump all the vegetables into the stockpot at once, otherwise some will wind up being cooked to perfection while others become mushy. As such, it’s important that you cook the vegetables in the order I’ve instructed.
Can I Freeze This Vegetable Soup?
Yes, this healthy vegetable soup can be frozen for up to 6 months. I recommend freezing vegetable soup in individual containers or freezer bags so you can thaw one portion at a time for quick lunches or dinners.
Can I Use Different Veggies in This Vegetable Soup Recipe?
Absolutely! I added zucchini, yellow squash, and baby portobellos, but feel free to mix-and-match with green beans, sugar snap peas, broccoli, cabbage, spinach, corn, bell peppers, or your favorites.
Tips for Making Chickpea Soup
Chickpeas: I used garbanzo beans for protein, which can be swapped with cannelini beans, great northern beans, edamame, or tempeh. Salt levels: I used no-salt or low-salt versions of all ingredients and added Kosher salt to taste so I could control the ingredients. If you’re using regular (fully salted) versions of stock and beans, you won’t need to add as much salt, if any. Thickness: Depending on how many veggies you cram in your pot and how brothy you like your soups, top off with water as needed as the soup simmers since you’re adjusting the salt at the end.
What to Serve with Vegetable Soup
Since this high-fiber soup is already chockfull of vegetables and protein from the chickpeas, all you need to round out the meal is bread!
1-Hour Breadsticks Parker House Rolls No-Knead Dinner Rolls Skillet Cornbread Pumpkin Dinner Rolls
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