Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium)

"This is vegetarian or Vegan depending on if you add cheese. I don't like cheese, but my husband and children add parmesan. I took an existing recipe and tweaked it a lot to make it flavorful enough."
 
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Ready In:
1hr 50mins
Ingredients:
19
Serves:
8

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
  • 12 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
  • 12 lb broccoli, cut in smallish pieces
  • 14 cup lemon juice (fresh or refrigerated)
  • 2 teaspoons black pepper
  • 1 tablespoon kirkland organic no salt seasoning (or another no salt seasoning mix)
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directions

  • Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans).
  • Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning.
  • Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese).

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RECIPE SUBMITTED BY

I'm a stay at home mom with 4 children. I love discovering great recipes and cooking techniques. Since my 4 children have recently gotten out of the preschool years, I have taken more time to catalog and organize my recipe collection. I appreciate all the wonderful recipes I have found here and the effort to input them. My family and I appreciate the good food that has become part of what we regularly enjoy eating. Besides cooking and taking care of my children and family, I love reading and playing piano. I also love classical guitar, and as my kids grow older, I would like to devote time to learning to play better (I'm really just a beginner). The arts bring me a lot of joy (music, visual, performance, literary, culinary). I also find joy in the beauty that is in the world and nature... I'm fortunate to live close to the beautiful Wasatch Mountains and not too far from many beautiful national parks in the state of Utah. I feel we have a responsibility to reach out and help others, and as a follower of Jesus Christ, I hope to make a positive contribution to my family, local church congregation, neighborhood, community, and to worthy causes that inspire me. I find that many charitable organizations are not giving enough to help the less fortunate or to whatever is their cuase, but I really like The Smile Train, and the programs of the Church of Jesus Christ of Latter-Day Saints which are mostly run by volunteers (main humanitarian missions... eyeglasses, clean water , Neonatal Resuscitation, Emergency Response, Wheelchairs, Food Production, and Immunizations). I am very thankful for a good and abundant life and am sad for the great suffering that many people endure in life. I believe in an Eternal equalization or fixing of injustice, and I look forward to the day God will surely make everything right.
 
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