How many servings does this recipe make?

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

What ingredients do I need for Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium)?

You need 19 ingredients. The key ingredients include: 2 whole cloves, 1 onion, diced, 1 lb dried garbanzo beans, soaked overnight (reserve liquid for broth, I personally can't stand canned, but if you like it, be my guest), 8 cups garbanzo bean liquid (if you don't have 8 cups, add water to make up the difference), and more.

Is Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) suitable as soups & stews?

Yes, Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium)?

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

Vegetarian Vegan Chickpea Vegetable Soup (Low Sodiu

Name: Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole cloves; 1 onion, diced; 1 lb dried garbanzo beans, soaked overnight (reserve liquid for broth, I personally can't stand canned, but if you like it, be my guest); 8 cups garbanzo bean liquid (if you don't have 8 cups, add water to make up the difference); 1 sprig rosemary, plus 1 teaspoon finely chopped leaves (may sub 2 tsp dry basil and 2 tsp oregano); 6 garlic cloves, minced; 2 bay leaves, dry; 2 tablespoons extra virgin olive oil; 1/2 tablespoon salt; 1 small parmesan rind, plus 1/2 cup freshly grated Parmesan (for those who like or eat cheese); 1 (14 1/2 ounce) can diced tomatoes; 4 medium carrots, sliced into 1/4-inch rounds; 3 celery ribs, sliced 1/4-inch thick; 2 roma tomatoes, diced; 1 cup mushroom, diced; 1/2 lb broccoli, cut in smallish pieces; 1/4 cup lemon juice (fresh or refrigerated); 2 teaspoons black pepper; 1 tablespoon kirkland organic no salt seasoning (or another no salt seasoning mix)

Warm up with this hearty Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) recipe. Made with cloves, onion, garbanzo beans and garbanzo bean liquid.…

This Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) relies on simple, everyday ingredients such as whole cloves, onion, diced, garlic cloves, minced and bay leaves, dry. It comes together quickly and makes 4 servings, at about 606 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium)

Tips for the best results

Variations & substitutions

My Personal Notes

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