Chickpea Vegetable Soup – The Best Homemade Recipe!

This homemade chickpea vegetable soup recipe is loaded with beans, tomatoes, carrots, zucchini, kale, garlic, comfort and nutrition!

Why you’ll love this chickpea vegetable soup recipe

• With an array of textures and a rich, flavorful broth, this delicious soup will literally make you crave vegetables. It is that good.
• For under 100 calories per cup and no added sugar or cholesterol, you get potassium, iron, calcium, folate, protein, and over 20% of the RDA for fiber!
• The recipe is super easy to customize and a great way to use up whatever vegetables, grains, and proteins you have on hand. Cook up a big batch for Sunday meal prep, then enjoy an almost instant hot lunch or dinner throughout the week.
• Guest approved and quick to prepare. Serve it as a side dish, appetizer, or a hearty one bowl vegetarian meal that the whole family will love.

Readers also love this comfort food Vegan Mac and Cheese

Health benefits

Full of vitamins, minerals, and antioxidants. This recipe offers immunity boosting vitamin C, vitamin K, vitamin A, B vitamins, lycopene, and zinc, as well as hydration and essential electrolytes potassium, sodium, and magnesium.

High fiber. Store bought canned vegetable soup does not even begin to compare to the stellar nutrition facts of this homemade recipe. Thanks to the leafy greens, beans, and abundance of veggies, the soup boasts more than six grams of heart healthy fiber in just one cup.

Vegan recipe. The nourishing chickpea soup is also dairy free, egg free, high protein, low fat, low in saturated fat, low calorie, and gluten free.

Step by step recipe video

Key ingredients for the best chickpea vegetable soup

Chickpeas – The recipe calls for two 15 ounce cans of chickpeas, also commonly known as garbanzo beans. While I like canned beans because they are easier and faster, you can use cooked chickpeas if you prefer.

White beans, like cannellini beans or great northern beans, work too. Or for a low carb option, swap the beans for a cooked keto protein of choice.

Vegetables – This healthy soup is packed with nutritious fresh veggies, including onion, carrots, zucchini or summer squash, and leafy green kale. Use pretty much any color or variety of the carrots and kale.

Tomatoes – To add texture and flavor, I throw in one standard 14.5 ounce can of diced tomatoes with salt and two cups of sliced fresh cherry tomatoes. You may substitute grape tomatoes.

Olive oil – A tablespoon of high quality extra virgin olive oil gives richness to the broth. You can technically omit the oil for an oil free, fat free soup but I recommend leaving it in for best taste.

Broth – Use your favorite brand of vegetable broth, or make your own homemade vegetable stock if time permits. Water will do if you must, but broth elevates the soup.

Spices – Minced garlic, dried oregano, salt, and ground pepper give depth of flavor to the vegetable soup. Feel free to stir in a pinch of dried rosemary, basil, turmeric, or thyme as well. If you like spicy soup, add a dash of cayenne pepper or dried chili flakes.

Lemon juice – A squeeze of fresh lemon juice or tablespoon of white wine vinegar at the end will brighten the soup and add a satisfying umami finish.

Leftover beans? Make Chickpea Brownies or Chickpea Blondies

How to make chickpea vegetable soup

1. Gather all of your ingredients, and chop the vegetables ahead of time.
2. In a large stockpot, heat the oil on low medium. Add the chopped onions, and sauté until lightly browned, stirring occasionally to prevent sticking.
3. Add the minced garlic, chopped carrots, diced tomatoes, dried oregano, salt, black pepper, and vegetable broth to the pot.
4. Bring to a boil over medium heat. Once boiling, lower to a simmer and cover. Allow to cook with the lid on for thirty minutes.
5. This step is optional but highly recommended: Use an immersion blender to partially or fully puree the liquid. Pulverizing adds creaminess and incredible flavor depth.
6. Drain the chickpeas or white beans, if using canned. Now stir the chickpeas, halved cherry tomatoes, and sliced zucchini into the pot of soup.
7. Cover and simmer another twenty minutes, or until both the carrots and zucchini are soft. Crunchy carrots mean the soup is not done yet.
8. Stir in the lemon juice or white vinegar and the kale, allowing the green vegetable to wilt. Turn off the heat.
9. Season with additional salt and pepper to taste if desired. Serve hot, and garnish each bowl with Parmesan cheese or nondairy nutritional yeast.
10. Let the pot of soup cool before transferring leftovers to lidded storage containers. Refrigerate for up to five days, or freeze in airtight containers for up to about three months. Thaw and reheat frozen vegetable soup before enjoying.

I love serving the soup alongside rustic Italian bread or Vegan Cornbread Muffins.

Variations

Add potato: Stir in a chopped Yukon Gold potato or sweet potato along with the carrots.

Make it creamier: Swap up to half of the vegetable broth for canned coconut milk.

Change the protein: Try black beans, pinto beans, kidney beans, or lentils instead of chickpeas. You can also add other sources of protein, such as frozen green peas or cubed tofu.

Change the veggies: Substitute sliced parsnips for the zucchini (throw parsnips in when you add the carrots), red bell peppers, chopped green beans, or celery for the cherry tomatoes, or spinach or chard instead of kale.

Add grains: For a balanced meatless meal, stir in cooked rice, quinoa, noodles or pasta (hello, chickpea minestrone). Add these ingredients near the end so they do not get mushy.

Include lemon zest: For a delightful Greek lemon chickpea soup, add the zest of one to two lemons in addition to the lemon juice. This variation is especially lovely with cooked orzo and topped with a fancy sprig of fresh dill.

The recipe was inspired by my Black Bean Soup and this Vegan Chili.

• 1. Heat the oil in a large stockpot over low medium heat. Add the chopped onions, and sauté until lightly browned, stirring occasionally.

• 2. Stir in the garlic, carrots, oregano, salt, pepper, diced tomatoes, and vegetable broth. Bring to a boil over medium heat.

• 3. Once boiling, lower the heat to a simmer. Cover the pot and cook for 30 minutes.

• 4. Optional but recommended for a richer broth and added depth of flavor: Use an immersion blender to puree the soup at this point.

• 5. Drain the chickpeas or white beans. Add them, along with the cherry tomatoes and zucchini, to the soup pot.

• 6. Cover again, and simmer another 20 minutes or until carrots are soft.

• 7. Stir in the lemon juice and the kale. Allow the kale to wilt before turning off the heat.

• 8. Taste, and season with additional spices if desired. Serve hot, or allow the soup to cool before transferring to storage containers.

• 9. Refrigerate for up to five days, or freeze in an airtight container for up to three months.

More vegetarian soup recipes

Vegan Ramen

Mushroom Barley Soup

Buffalo Chickpea Chili

Lentil Soup

Homemade Spaghettios

Chickpea Curry

Butternut Squash Soup

Coconut Curry