Recipe: Quick and Easy Chickpea Tomato Soup

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This soup is super easy and quick to put together on a busy weeknight. It’s also tasty, with wonderful, rich flavors and my secret ingredient for instantly awesome soup.

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Quick and Easy Chickpea Tomato Soup Recipe

Quick and Easy Chickpea Tomato Soup

Makes 2 meal-sized bowls.
Prep Time: 10 min. Cook Time: 20 min.

Ingredients

• 1/2 cup onion
• 3 cloves garlic
• 1 cup mushrooms, chopped
• 1-2 tsp olive oil or veggie broth
• pinch sea salt
• 1 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1-2 Tbsp balsamic vinegar or red wine
• 14-19 oz diced tomatoes
• 14-19 oz can chickpeas (1 1/2 cups cooked)
• 2 cups water (more or less)
• 1-2 cups kale, chopped
• another pinch sea salt

Directions

1. Saute the onione, garlic and mushrooms in a soup pot with the olive oil (or broth) and salt until softened.
2. Add the dried herbs, then the vinegar or wine to deglaze, then pour in the tomatoes and chickpeas. Stir to combine, adding enough water to get the soup or stew consistency you like.
3. Add the chopped kale and another pinch of salt, then cover and let simmer for 5-15 minutes.

Homework:

Let us know below if you make the soup tonight. And share a photo of your creation in our facebook group:
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Busy Person’s Meal Plan

If you have no time to cook everything from scratch, but want to learn how to get balanced nutrition from vegan meals, try out my quick-prep meal plan.

Perfect for busy professionals, frequent travelers, students, shift workers, or if you’re just on-the-go all the time.

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