Vegetable Soup
This easy vegetable soup recipe is a comforting, wholesome bowlful packed with hearty chickpeas, loads of flavor, and veggies in a rich, tomato-y broth. Add everything to a soup pot and simmer!
Servings: 8 servings
Ingredients
- 1 tablespoon butter
- 2 tablespoons 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 freshly ground black pepper to taste
- 2 cans (15 ounces each) garbanzo beans (chickpeas) drained and rinsed well
- 1 can (14.5 ounces) diced tomatoes undrained
- ½ teaspoon ground turmeric
- 4 to 5 cups low sodium vegetable broth or chicken broth
- shredded Parmesan cheese for serving (optional)
- chopped fresh parsley for serving (optional)
Instructions
- Sauté the veggies. 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.
- Put it all together. Stir in chickpeas and tomatoes; season with turmeric. Add the broth and mix until well combined, then turn the heat to high and bring the mixture to a boil.
- Simmer. Lower heat to a simmer and continue to cook for 10 more minutes.
- Season and serve. Remove from heat, taste for seasonings, and adjust accordingly. Garnish with parmesan cheese and parsley. Enjoy!
Nutrition
Serving: 1cup | Calories: 253kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 597mg | Potassium: 564mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4297IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 4mg
