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Chickpea Garden Vegetable Soup

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings


  • 2 tablespoons olive oil
  • 1 medium-large onion chopped
  • 4 medium carrots scrubbed and sliced
  • 3 large stalks celery sliced
  • 4 large cloves garlic minced
  • 1 medium zucchini chopped
  • 1 medium yellow summer squash chopped
  • 1 15 oz can no-salt-added diced tomatoes, with juices
  • 4 cups low-sodium vegetable stock
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce use vegan if desired
  • 1 bay leaf
  • 1 1/2 teaspoons fresh minced thyme or 3/4 teaspoon dried thyme leaves
  • 1 teaspoon dried Italian herb seasoning blend
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 15 oz cans no-salt-added garbanzo beans, rinsed and drained (or any beans you like)


  • Heat the oil in a large lidded pot over medium heat. Add the onion, carrot, and celery, cover the pot, and cook until the vegetables start to soften, about 6 to 8 minutes, stirring occasionally.
  • Stir in the garlic and cook 1 minute, stirring constantly.
  • Add the zucchini, yellow summer squash, diced tomatoes, vegetable stock, tomato paste, Worcestershire sauce, bay leaf, thyme, Italian herb seasoning, salt, and black pepper.
  • Bring the soup up to a boil, then turn heat down and simmer (covered) until the vegetables are tender, about 20 minutes, stirring occasionally.
  • Add the beans and cook until warm throughout, about 2 minutes.