Chickpea veggie soup.
This recipe was a fun remix sparked by The Minimalist Baker‘s latest cookbook. Traditionally, I would always take my leftover turkey bones/meat and make my version of chicken noodle soup. The cold temperatures. The leftovers that had been worked over numerous times already… this recipe was always a welcome sight plus it froze perfectly for future, timely dinners.
Flip ahead 4 years & although I don’t have meat leftovers – I have a plethora of veggies leftover that I want to use up. When I was flipping through my new cookbook I saw that Dana had a chickpea veggie soup and BAM! The idea hit me that I could make my soup with chickpeas for the protein. It came out perfectly and makes a huge pot. We had some for dinner and froze leftovers for a easy prep dinner in the future.
You can easily add whatever veggies you have on hand and if you do eat meat & have leftovers – feel free to add that too. I prepared vegan/gluten free ramen noodles for our soup but brown rice, leftover quinoa or a small pasta would work nicely as well. I prepare & store it separately.
Happy meatless Monday!
2 tbl olive oil
1 yellow onion, diced
5 cloves of garlic, minced
5 carrots, peeled and chopped
5 stalks of celery, trimmed and chopped
1 tablespoon dried Rosemary
1 teaspoon of basil
8 cups of vegetable broth (low sodium)
3 cups of chickpeas, drained and rinsed
Into a large stockpot, add a few drizzles of olive oil over medium heat. Once hot, add your onions and cook for about 4-5 minutes until slightly browned. Then add your garlic and stir frequently avoiding burning. Then add your carrots, celery and seasonings. Give that a good stir to coat. Then proceed to add your broth and chickpeas. Bring that to a boil and then reduce the heat to a low simmer. I cook this all afternoon with the lid on my pot. In the meantime, prepare your noodles/rice or quinoa. The soup will be ready within 40-50 minutes if you don’t wish to cook for longer.
Taste and adjust seasonings as necessary.
To serve: Add your pasta/grain to the bottom of your soup bowl and then top with your broth/veggies. Serve with bread or crackers per your desire. Enjoy!
I thought I would recap last week & the beginning of this week as I’ve been MIA on the blog.
Sunday, November 20th: 10.08 miles
Monday, 21st: Gym session. Treadmill/Elliptical/Weights/Core
Tuesday, 22nd: 8.01 outdoor miles & then I ran with Bill for 2.00 miles — 10.01 total
Wednesday, 23rd: REST day
Thursday, 24th: 7.50 outdoor miles
Friday, 25th: REST day
Saturday: 6.55 outdoor miles, speed work
Sunday: 10.54 outdoor miles
Cyber Monday 🙂 Elliptical/Treadmill cross training/upper body weights and core.
That’s a wrap from here! I’ll be sharing at least 3 new recipes this week with you all to keep everyone on track for healthy eating this week. Please feel free to comment or share requests below.
— Knead to Cook