Description
A hearty and nutritious soup made with chickpeas, white beans, and fresh vegetables, seasoned with cumin and paprika.
Ingredients
Scale
- 1 can (15 oz) Canned Chickpeas, drained and rinsed
- 1 can (15 oz) Canned White Beans (Great Northern or Cannellini), drained and rinsed
- 4 cups Low-Sodium Vegetable Broth
- 1 Medium Yellow Onion, finely chopped
- 3 cloves Fresh Garlic, minced
- 2 Medium Carrots, diced
- 2 Celery Stalks, chopped
- 2 cups Fresh Spinach or Kale, chopped
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 2 tbsp Fresh Lemon Juice
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the drained chickpeas, white beans, and vegetable broth. Bring to a gentle simmer while stirring occasionally.
- Add cumin and paprika; taste and adjust seasoning as needed before serving.
Notes
- This soup can be served with crusty bread for a complete meal.
- Feel free to add other vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg