Name: Chickpea Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; . Baby Carrots; Celery Stalk; Napoleon Co. Grille Garlic Cloves; College Inn Low Sodium Chicken Broth; Baby Zucchini Squash; Organic Yellow Squash; Signature Farms Whole Mushrooms, White, Family Size; SIGNATURE SELECTS Garbanzo Beans; McCormick Gourmet™ Organic Turkish Bay Leaves; McCormick Ground Oregano; Litehouse Freeze Dried Thyme; David's Kosher Salt; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; J and J Dill Italian Parsley; Signature Farms Lemon Juice; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Cake Mate Sugar, Blue

To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.

Add the broth, zucchini, yellow squash , mushrooms, garbanzo beans, bay leaves, oregano, thyme, 1 teaspoon salt, pepper, and bring to a boil.

Allow mixture to boil gently for about 5 minutes or until vegetables are tender. Remove bay leaves.

Turn the heat to low and add the parsley, optional lemon juice and/or apple cider vinegar, optional sugar, stir to combine, and taste soup.Add additional salt, pepper, or spices, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the beans are, and personal preference.

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Serve immediately.
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Chickpea Vegetable Soup

Serves 8

15 mins prep

15 mins cook

30 mins total

What you need

How to make