Hearty Autumn Vegetable and Chickpea Soup
Prep time
Cook time
Total time
The quality of this soup will depend a lot on your broth, so be sure to select a brand your family enjoys. We like Imagine Foods.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 2 teaspoons ground cumin
- 2 (14.75-ounce) cans low-sodium vegetable broth or chicken broth (approx. 3½ cups)
- 1 cup water
- 4 cups cubed butternut squash, about 1 medium squash
- ¼ teaspoon salt, plus additional as needed
- 1 (15.5-ounce) can garbanzo beans, drained and rinsed
- 1 (14.5-ounce) can sliced carrots, drained
- 3 cups escarole, coarsely chopped (can substitute kale or other hearty greens)
Instructions
- Heat the oil in a large saucepan over medium-high heat. Saute the onion and garlic until just softened. Stir in the cumin and saute 1 minute.
- Add the broth, water, butternut squash and salt. Bring the broth to a boil, reduce the heat to low, cover and simmer 20 minutes, or until the squash is tender.
- Add the garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until the vegetables are heated through tender. Season to taste with additional salt, if needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/autumn-vegetable-chickpea-soup