quick chickpea vegetable soup

Prep Time15

Cook Time20

Course: Main Course, Side Dish

Servings: servings

Calories: 219kcal

1 tsp olive oil
1 yellow onion diced
5 cloves garlic minced
2 carrots diced
2 sweet potato diced
1 zucchini diced
4 cups broth
1 can crushed tomatoes
1 tsp salt omit if high blood pressure
2 tsp dried basil
1 cup peas or edamame frozen
2 cans or cups chickpeas 2 large cans chickpeas or 2 cups dried chickpeas cooked, drained and rinsed

Get Recipe Ingredients

in a large pot, sautee the onion and garlic in olive oil until soft
add the carrot, sweet potato, zucchini, broth, canned tomatoes, basil and salt and bring to a simmer
cook until the vegetables soften, then stir in the frozen peas, cooked chickpeas and serve