Vegetarian Vegan Chickpea Vegetable Soup Low Sodium Recipes

VEGETARIAN VEGAN CHICKPEA VEGETABLE SOUP (LOW SODIUM)

This is vegetarian or Vegan depending on if you add cheese. I don't like cheese, but my husband and children add parmesan. I took an existing recipe and tweaked it a lot to make it flavorful enough.

Provided by Chef TanyaW

Categories < 4 Hours

Time 1h50m

Yield 8 , 8 serving(s)

Number Of Ingredients 19

Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) image

Steps:

Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans).
Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning.
Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese).

Nutrition Facts : Calories 288.6, Fat 7.3, SaturatedFat 0.9, Sodium 498.3, Carbohydrate 45.8, Fiber 13.2, Sugar 11, Protein 13.4

Ingredients

2 whole cloves
1 onion, diced
1 lb dried garbanzo beans, soaked overnight (reserve liquid for broth, I personally can't stand canned, but if you like it, be my guest)
8 cups garbanzo bean liquid (if you don't have 8 cups, add water to make up the difference)
1 sprig rosemary, plus 1 teaspoon finely chopped leaves (may sub 2 tsp dry basil and 2 tsp oregano)
6 garlic cloves, minced
2 bay leaves, dry
2 tablespoons extra virgin olive oil
1/2 tablespoon salt
1 small parmesan rind, plus 1/2 cup freshly grated Parmesan (for those who like or eat cheese)
1 (14 1/2 ounce) can diced tomatoes
4 medium carrots, sliced into 1/4-inch rounds
3 celery ribs, sliced 1/4-inch thick
2 roma tomatoes, diced
1 cup mushroom, diced
1/2 lb broccoli, cut in smallish pieces
1/4 cup lemon juice (fresh or refrigerated)
2 teaspoons black pepper
1 tablespoon kirkland organic no salt seasoning (or another no salt seasoning mix)

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.

Provided by Melissa Clark

Categories dinner, easy, weekday, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 14

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon image

Steps:

Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams

Ingredients

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons kosher salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper

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Vegetarian Vegan Chickpea Vegetable Soup Low Sodium Recipes

VEGETARIAN VEGAN CHICKPEA VEGETABLE SOUP (LOW SODIUM)

This is vegetarian or Vegan depending on if you add cheese. I don't like cheese, but my husband and children add parmesan. I took an existing recipe and tweaked it a lot to make it flavorful enough.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

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