Hearty Chickpea and Sweet Potato Soup

Recipe Collection: Dinner

Hearty Chickpea and Sweet Potato Soup is a vegetarian-friendly dish that’s both filling and nutritious. This American cuisine classic features sweet potatoes, mixed vegetables, and garbanzo beans simmered in a flavorful broth. Perfect for chilly evenings, this soup is allergy-friendly and can easily be made vegan by swapping chicken broth for vegetable broth.

With its rich flavor profile, this soup is versatile enough to be served as a main course or a side dish. You can find this recipe and more in your easyChef Pro cookbook, complete with a handy shopping list feature to ensure you get the best ingredients at the lowest cost per serving.

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Overview

Chickpea Soup I is a hearty and flavorful bean soup that can be prepared in just an hour. This comforting dish combines sweet potatoes, mixed vegetables, and garbanzo beans in a savory broth, making it a perfect meal for any occasion. For a vegetarian version, substitute the chicken broth with vegetable broth.

Diet Type

Vegetarian (with substitution)

Allergies

None specified

Cuisine

American

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

  • 2 Tablespoons (tbsp) olive oil
  • 1 Whole onion, minced
  • 2 Whole garlic cloves, minced
  • 2 Cups sweet potatoes, peeled
  • 3 Cups chicken broth
  • 1 Whole bay leaf
  • 1 Teaspoon (tsp) dried basil
  • 0.5 Teaspoon (tsp) dried thyme
  • 0.25 Teaspoon (tsp) paprika
  • 1 Whole tomato, minced
  • 10 Ounces (oz) package mixed vegetables, frozen
  • 15 Ounces (oz) garbanzo beans, drained
  • 1 Pinch salt, to taste
  • 1 Pinch black pepper, to taste

Steps

  1. In a saucepan, warm the olive oil over moderate heat. Add the minced onion, minced garlic, and sweet potatoes. Sauté for 5 minutes until the onion is translucent and the sweet potatoes begin to soften.
  2. Stir in the chicken broth, bay leaf, dried basil, dried thyme, and paprika. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the saucepan and simmer for about 15 minutes, or until the vegetables are tender but not mushy.
  3. Add the minced tomato, mixed vegetables, and drained garbanzo beans to the saucepan. Simmer uncovered for an additional 10 minutes, or until all the vegetables are tender.
  4. Remove the bay leaf before serving. Serve the soup hot and enjoy!

Notes

Timer

Enjoy your homemade Hearty Chickpea and Sweet Potato Soup!

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