Chickpea Vegetable Soup Recipe

Name: Chickpea Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups dried garbanzo beans; 1 medium leek, sliced; 1 medium onion, sliced; 1 bay leaf; 1 teaspoon thyme; 1 teaspoon marjoram; 6 cups water; 1 cup shredded cabbage; 3 ounces broccoli, chopped; 1 stalk celery, sliced

Servings: persons

1 1/3 cups dried garbanzo beans
1 medium leek, sliced
1 medium onion, sliced
1 bay leaf
1 teaspoon thyme
1 teaspoon marjoram
6 cups water
1 cup shredded cabbage
3 ounces broccoli, chopped
1 stalk celery, sliced

1
Soak chickpeas in water for 12-24 hours.
2
Drain and rinse.
3
Bring chickpeas to a boil in the 6 cups of water.
4
Reduce heat and simmer (covered) 1 hour.
5
Add leak, onion, bay leaf, thyme, marjoram and cabbage.
6
Simmer on low heat for about 45 minutes.
7
Add cauliflower and celery and simmer another 15 minutes until the vegetables are tender.
8
Remove bay leaf before serving.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups dried garbanzo beans, 1 medium leek, sliced, 1 medium onion, sliced, 1 bay leaf, and more.

Yes, Chickpea Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Vegetable Soup

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