Super Veggie & Chickpea Soup

Published October 29, 2011 by Vegan Derby Cat Party







I’ve been in bed for the last three days sicker than I’ve been in years. Since eating fully vegan, I usually just get sick for a day or half a day, and it goes away, so this was pretty odd. I’m blaming this one on the [not vegan!] flu shot that I was forced to take for work. I got the injection last Thursday, and Thomas was sick all last weekend. I think the two compounded to give me one hell of a nasty bug. What’s my point? I needed soup!

My mom dropped off a big bag of veggies yesterday, and today I was finally feeling a bit better and able to stay in the kitchen longer than 3 minutes without having to go run for a tissue. I based this around a north african chickpea soup recipe that I used to make a lot. Mine has a ton more veggies in it, though! Tomatoes would be great in here too if you have any.

Super Veggie & Chickpea Soup
6 servings

Olive oil for misting pot
1 large onion, finely chopped
2 carrots, finely chopped

1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 poblano pepper, seeded, finely chopped
1/4 jalepeno pepper, seeded and finely chopped
1 tsp. sea salt
2-3 tsp. curry powder
1.5 tsp. cumin
1.5 tsp. turmeric
~1/8 tsp. smoked paprika
dash of cayenne
few grinds of smoked black pepper

7 c. filtered water + 2 veggie bouillon cubes (or use all water or all veggie broth to suit your needs)
2 15oz cans chickpeas, well rinsed
1 large zucchini, peeled (not organic) and chopped
1 large summer squash, peeled (not organic) and chopped
1-2 c. chopped frozen greens, i used spinach


1. Spray a large dutch oven or heavy pot with olive oil and heat to low-medium. Add onions and carrots. Cook until they begin to soften about 5-7 minutes, while you cut your other veggies. Raise heat to medium, add peppers & spices, and cook for another few minutes.

2. Add water, chickpeas, frozen greens, and squash. Bring to a boil and simmer for at least 15 minutes, but 30 or more is better!

Nutrition Facts: Approximately 164 Calories, 3.3g Fat*, Cholesterol 0mg, Sodium 500mg*, Carbs 30.7g, Fiber 8.4g, Protein 8.3g, Vit A 102%, Vit C 110%, Calcium 8%, Iron 18%

* Fat & Sodium will vary based on the broth or bouillon you choose!

2 comments on “Super Veggie & Chickpea Soup

  • Stumbled upon your post while daydreaming about cooking and searching for good winter soup recipes. This sounds so good it’s making my mouth water. 🙂 Hope it helped and that you’re feeling better; thanks for sharing!

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