This chickpea soup recipe is one I actually made up based on a few others! It started out as a ham and chickpea soup recipe but evolved into a just-as-hearty meal without the ham. Here’s how my hearty chickpea soup recipe came to be. It is fast and easy to make. I don’t like complicated recipes!
Hearty Chickpea Soup
Back in November my fiance and I were enjoying socially distanced cocktails with another couple outdoors. To stay warm, we were wrapped in blankets and sitting around a fire pit sipping our wine. Our hostess Chrissy asked us if we’d like a bowl of her soup. She said she made it with leftover ham from Thanksgiving. She brought us piping hot bowls of the most delicious ham and bean soup I ever had! It was thick, slightly sweet and salty and topped with a few large crunchy homemade croutons. It was so good and warmed us to the core! She told me she used organic ham, onion, garlic, carrots, celery and chickpeas instead of the white beans used in most ham soup recipes. It was indeed the chickpeas that added such a yummy flavor!
Adding Chickpeas To Soup Recipes
So when I was using up my spiral ham bone from Christmas to make my annual ham and bean soup, I thought of Chrissy’s excellent soup recipe. I decided to use chickpeas (right out of a can) instead of the great northern white beans that I usually use for my recipe. Not only did it save time, my ham soup was better than ever!
YES! I LOOK FORWARD TO #GROWINGYOUNGER
PLEASE SUBSCRIBE ME TO YOUR MAILING LIST.
Ham Free Chickpea Soup
Days later (like the next day) we were craving the chickpea soup and had to have it again. This time I thought, why not skip the ham bone and just make the soup with vegetables? I still felt it would need some kind of broth so I used low sodium chicken broth and made sure I used a lot of Vidalia onion. I think the combination of the onion and chickpeas is where all the flavor comes in. You can add garlic too, but I prefer only onion.
To thicken the soup, I pureed half of the chickpeas. And to make it even thicker, and to mimic my and bean recipe, I broke up some thin spaghetti and added it right into the soup. I used celery and a lot of carrots too. When I tasted it I actually though it had ham in it. It reminded me very much of my ham and bean soup, only without the ham so there is less fat and sodium.
A Fast and Easy Meal
The soup doesn’t take very long to make either! It is ready in an hour but I like to keep it in a pot on the stove longer. It is totally addictive! If you eat a bowl for lunch you may like another cup before dinner. I also included a recipe card below without the spaghetti too in case you want cut down on the carbs. But either way, this is packed with protein and keeps you satisfied. It is a meal in itself.
This hearty chickpea soup is the perfect meal in a bowl on a cold winter day!
Hearty Chickpea Soup Recipe
Prep Time: 15 minutes | Cook time: 45 minutes | Total Time: 1 hour
12 Servings
Ingredients
1/3 cup olive oil
1 medium size Vadalia onion
3 stalks of celery
1 teaspoon steak seasoning
2 large cans – 29 oz. chick peas (garbanzo beans), strained
2 cups organic carrots, shredded or chips
32 oz. low sodium chicken broth
1/4 lb of thin spaghetti broken to approximately 2” long pieces
sprinkle of Sriracha sea salt
Directions
1. Chop onion and celery (doesn’t have to be perfect). Saute with steak seasoning in the olive oil in a large dutch oven or 5 qt saucepan until tender. Keep heat on low.
2. Strain 1 can of garbanzo beans and add about 1 cup of chicken broth and puree in a blender or food processor.
3. Add the rest off the chicken broth to the onion and celery and the pureed garbanzo beans and mix.
4. Heat to a low boil. Stir in the carrots and the remaining can of garbanzo beans.
5. Break up thin spaghetti into 2” long pieces and add to the pot. Continue to cook until the carrots and spaghetti get tender, about 15 minutes longer.
6. Turn off heat and leave in the pan for another 15 minutes and serve! I like to add a sprinkle of Sriracha sea salt to each bowl of hearty chickpea soup. It’s spicy and hot so use very sparingly!
Notes: You can add in other vegetables such as red pepper, spinach or zucchini. Substitute chicken broth for vegetable broth for vegetarian, or make it with a ham bone and a quart of water instead of broth.
Hearty Chickpea Soup
This delcious chickpea soup is ready in an hour!
Ingredients
- 1/3 cup olive oil
- 1 medium size Vadalia onion
- 3 stalks of celery
- 1 teaspoon steak seasoning
- 2 large cans - 29 oz. chick peas (garbanzo beans), strained
- 2 cups organic carrots, shredded or chips
- 32 oz. low sodium chicken broth
- 1/4 lb of thin spaghetti broken to approximately 2” long pieces
- sprinkle of Sriracha sea salt
Instructions
1. Chop up onion and celery. Saute with steak seasoning in the olive oil in a large dutch oven or 5 qt saucepan until tender. Keep heat on low.
2. Strain 1 can of garbanzo beans and add about 1 cup of chicken broth and puree in a blender or food processor.
3. Add the rest off the chicken broth to the onion and celery and the pureed garbanzo beans and mix.
4. Heat to a low boil. Stir in the carrots and the remaining can of garbanzo beans.
5. Break up thin spaghetti into 2'' long pieces and add to the pot. Continue to cook until the carrots and spaghetti get tender, about 15 minutes longer.
6. Turn off heat and leave in the pan for another 15 minutes and serve! I like to add a sprinkle of Sriracha sea salt to each bowl of hearty chickpea soup. It’s spicy and hot so use very sparingly!
Notes
Add in other vegetables such as red pepper, spinach or zucchini. Substitute chicken broth for vegetable broth for vegetarian, or make it with a ham bone and a quart of water instead of broth.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 157mgCarbohydrates: 46gFiber: 12gSugar: 8gProtein: 15g
Hearty Chickpea Soup Lower Carb
This hearty chickpea soup is a meal in itself.
Ingredients
- 1/3 cup olive oil
- 1 medium size Vadalia onion
- 3 stalks of celery
- 1 teaspoon steak seasoning
- 2 large cans - 29 oz. chick peas (garbanzo beans), strained
- 2 cups organic carrots, shredded or chips
- 32 oz. low sodium chicken broth
- sprinkle of Sriracha sea salt
Instructions
1. Chop up onion and celery. Saute with steak seasoning in the olive oil in a large dutch oven or 5 qt saucepan until tender. Keep heat on low.
2. Strain 1 can of garbanzo beans and add about 1 cup of chicken broth and puree in a blender or food processor.
3. Add the rest off the chicken broth to the onion and celery and the pureed garbanzo beans and mix.
4. Heat to a low boil. Stir in the carrots and the remaining can of garbanzo beans.
5. Continue to cook until the carrots get tender, about 15 minutes longer.
6. Turn off heat and leave in the pan for another 15 minutes and serve! I like to add a sprinkle of Sriracha sea salt to each bowl of hearty chickpea soup. It’s spicy and hot so use very sparingly!
Notes
Add in other vegetables such as red pepper, spinach or zucchini. Substitute chicken broth for vegetable broth for vegetarian, or make it with a ham bone and a quart of water instead of broth.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 316Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 157mgCarbohydrates: 43gFiber: 12gSugar: 8gProtein: 14g
You may also like to try our other recipes like You’ll Love This Healthy Creamy Roasted Cauliflower Soup and The Best Whole30 Sweet and Savory Spiced Curry Soup.
This post contains links where we may get a commission at no additional cost to you.
Are you following Fountain Of 30 on Facebook, Twitter, Instagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here. You don’t want to miss a post and we promise not to bug you to death. We also started a Facebook Group called Growing Younger for women to discuss everything good and bad about being over 40. Be sure to listen to Lauren and her guests talk about all things anti-aging on the podcast “Beauty is a Bitch!”
Please pin!
