Chickpea Veggie Soup. Vegan. Gluten Free.

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!
Ingredients:

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
Salt
Pepper
8 cups of vegetable broth (low sodium)
3 cups of chickpeas, drained and rinsed

Method:

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!

  
And enjoy!


Happy winter!

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.

~oxo

— Knead to Cook