Chunky Vegetable Soup

Name: Chunky Vegetable Soup
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; 2 tablespoons wheat-free tamari; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1 teaspoon dried basil; 1 teaspoon dried marjoram; 6 cups vegetable broth; ¼ teaspoon red pepper flakes; Salt and freshly ground black pepper; 1 tablespoon minced fresh Italian parsley; 1 large yellow onion, diced; 2 carrots, peeled and diced; 1 rib celery, chopped; 2 garlic cloves, minced; 1 large Yukon gold potato, scrubbed or peeled, diced; 1½ cups frozen lima beans; 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This is one of those clean-out-your-refrigerator soups—you can include whatever fresh or frozen vegetables you happen to have on hand. If you have a small amount of leftover cooked rice or pasta in the fridge, divide it among your bowls and ladle the hot soup on top.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Soup
Leftovers
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion, carrots, celery, and garlic, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the potato, limas, tomatoes with their juices, chickpeas, tamari, marjoram, basil, and red pepper flakes. Add the broth and bring to a boil, then reduce the heat to a simmer and cook until the vege