Chickpea Vegetable Soup
One of the ways I like to take advantage of all the fresh summer veggies is through soup (a very underrated meal in my opinion). This is a go-to soup summer meal. It’s light and fresh but also hearty and satiating. Serve by itself or with a slice of fresh crusty bread on the side.
Hearty Chickpea Vegetable Soup
Ingredients
- 1/2 onion, diced
- 1-2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small zucchini, diced into half moons (aka semi-circles)
- 1 small yellow or red bell pepper, diced
- 1 medium-large tomato, diced
- 2 cups chopped mushrooms, diced
- 1 tbsp mixed herbs
- 1 can chickpeas
- 1.5 cups cooked brown rice
- 2 cups chopped kale
- 1 tbsp broth paste with 6-8 cups water (or 6-8 cups veggie broth)
Instructions
- Cook your brown rice. Once cooked, set aside for the time being.
- Heat up the olive oil in a pot over medium-low heat.
- Add your diced onion and sauté for a few minutes until translucent.
- Then, add your garlic, zucchini, pepper, tomato and mushrooms. Sauté for 5-8 mins or until the vegetables cook down.
- Stir in the mixed herbs, chickpeas and chopped kale.
- Add your broth or bouillion paste + water (I use Better Than Bouillion Vegetable Paste).
- Turn the heat up to medium-high until the soup reaches a boil.
- Then, add a lid, turn the heat to low and let the soup simmer for 30 minutes. Serve on its own or with some crusty bread. Yum.
Any questions? Leave them down below!