Recipe > Soups & Chilis > Hearty Chickpea Vegetable Soup

Hearty Chickpea Vegetable Soup

  • Servings: 6

This Hearty Chickpea Vegetable Soup, featuring canned broth, garbanzo beans and sliced carrots, is perfect for the fall and winter seasons! And did you know that with just half a cup of carrots, you can help protect your skin from sun damage, thanks to the fact that the nutrient-rich veggie has more than a day’s worth of Vitamin A. So grab a can and unlock the nutrients!

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INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 large garlic clove, minced
  • 2 teaspoons ground cumin
  • 2 14 3/4-ounce cans low sodium vegetable or chicken broth
  • 1 cup water
  • 4 cups cubed butternut squash, about 1 medium squash
  • 1/4 teaspoon salt
  • 1 (15.5-ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (14.5-ounce) can sliced carrots, drained
  • 3 cups escarole or kale, coarsely chopped

PREPARATION

In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.

Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling.

Reduce heat to low; cover and simmer 20 minutes until squash is tender.

Add garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until vegetables are tender.

NUTRITION PER SERVING

Calories: 180; Total fat: 4g; Saturated fat: 0g; Cholesterol:0 mg; Sodium: 380mg; Carbohydrate: 32g; Sugar: 5g; Fiber: 6g; Protein: 7g; Vitamin A: 430%DV*; Vitamin C: 110%DV; Calcium: 15%DV; Iron: 15%DV ;

*DV=Daily Value