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Veggie Lover Chickpea Soup

If you're looking for a comforting, nourishing hug in a bowl, try this soup!

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Author Rachel Druckenmiller


  • 1 tablespoon olive oil extra virgin
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups celery chopped
  • 2 cups carrots chopped
  • 2 cups cremini mushrooms cleaned and chopped
  • 2 cups sweet potatoes peeled and chopped
  • 2 15-ounce cans chickpeas (garbanzo beans) drained and rinsed
  • 1 tablespoon fresh thyme or 1 tsp dried thyme
  • 8 cups low-sodium vegetable broth
  • 3 cups kale destemmed and chopped
  • 1/2 cup parsley chopped
  • 1 teaspoon sea salt or 2 tsp Herbamare
  • Freshly ground black pepper to taste


  1. Heat the oil in a 4 to 6-quart pot over medium heat. Add the onion and saute for about 5 minutes.

  2. Add the remaining chopped vegetables, beans, thyme (if you have it) and vegetable stock. Cover and simmer for 20-25 minutes or until vegetables are tender.

  3. Add kale, parsley, salt and pepper, and simmer for 5 more minutes.