It has been seriously cold here this week in Dallas. So this Chickpea Vegetable Soup was in order. This Chickpea Vegetable Soup is super easy to make.
You can make this healthy soup in your crock pot, or on the stove. Either way works great. This healthy vegetable soup came about when I discovered my peppers and tomatoes were starting to look a little wrinkled and soft.
I wanted to use them up so I made this soup. I hope you enjoy it. If you like soups as well you may enjoy this post.
I added the chickpeas to make this vegetable soup a complete meal. I also had tons of chickpeas to use up so they were perfect. This soup makes a large amount and freezes well.
You can freeze in serving sized containers for easy grab and go meals. I topped mine with avocado because avocado makes everything better. 🙂
Chickpea Vegetable Soup
Vegetable Soup with Chickpeas
A hearty meal for those cold winter days!
- 2 cups dried chickpeas (soaked overnight) You can use canned chickpeas as well. If you choose to do that, it will be 2 15oz cans drained.
- 3 red peppers chopped
- 1 green pepper chopped
- 15 tomatoes chopped
- 2 cups veggie broth
- 3 large garlic cloves minced
- 1 T tahini
- 1 tsp cumin
- sea salt to taste
- Throw all the ingredients in a crock pot and cook on high for at least 5 hours.
Store this soup in the fridge. It should last at least a week. You can also freeze it for longer storage. I topped mine with avocado. Yum!
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