Recipe: Vegetable Chickpea Soup

This soup is perfect for the transition between winter and spring. It's on the lighter side of things, but is still comforting and warm while you wait for the weather to make up it's mind. It all comes together quickly without any sacrifice in flavor thanks to homemade broth. If you still haven't tried to make slow cooker stock, you gotta do it! It's super easy, requires very little active time, and is a great way to stretch your food dollars. Plus, it tastes amazing and gives this fast dinner the flavor of something that's been cooking away all day long. Vegetable Chickpea Soup


2 tablespoons olive oil

1 large onion, diced (avoid onion tears with this tip)

3 cloves garlic, minced

1 lb carrots, sliced on a bias

4 large ribs of celery and their greens, chopped

28 ounce canned diced tomatoes

1.5 cups cooked chickpeas

1 teaspoon dried thyme

1/2 teaspoon salt

Freshly ground pepper

10-12 cups homemade vegetable or chicken broth (I usually end up with around 11 cups when I make slow-cooker stock)

  1. Heat oil in a large soup pot over medium heat. Once oil is hot, add onions and cook, stirring frequently, until translucent, about 3-5 minutes.
  2. Add garlic to the pot and cook for 30 seconds, stirring constantly.
  3. Add carrots and stir to incorporate. Cook for 2-3 minutes. Repeat with celery.
  4. Add chickpeas, thyme, salt, pepper, and tomatoes and stir to distribute all of the ingredients evenly. Add vegetable or chicken broth to the pot and cover.
  5. Bring the soup to a boil, and then reduce the heat to simmer until the vegetable are crisp tender, about 15 minutes. Be sure to stir the soup well when serving, so all of the chickpeas don't end up at the bottom of your pot.

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