Tomato Chickpea Soup, Easy Vegan Soup for Stove Top or Slow Cooker
4 - 6 Servings: This hearty, delicious soup recipe was contributed by my son-in-law, Bryan.Since he joined our family, he's become an enthusiastic vegetarian chef.
The chickpeas can be soaked overnight, brought to a boil and finish cooking in the crockpot. If you use canned beans, drain and rinse them first. This thick, rich, vegan soup is good sprinkled with parmesan cheese, either soy or dairy as you prefer. Serve with chewy artesan bread for dipping - perfect for cold winter nights.
Ingredients:
1 cup dried garbanzo beans, OR 2 16 oz cans, drained & rinsed
Bean cooking directions below
6 ripe plum tomatoes
2 - 3 large carrots
2 stalks celery
2 celery stalks, diced
2 cloves garlic
2 tsp cumin
2 tsp spicy paprika
2 large bay leaves
1 Tbsp raw cane or turbinado sugar
1 Tbsp tahini
1 tsp salt
1 can tomato paste
4 Tblsp olive oil
2 Tblsp dried basil, or 1/2 cup chopped fresh basil
2 Tblsp Braggs liquid aminos
2 Tbsp. minced fresh parsley or cilantro
How To Cook Garbanzo Beans*
Sort and clean the dried beans
Soak the beans in hot water for four hours, or overnight in cold water
Drain and rinse
Place in medium saucepan, cover with cold unsalted water
Bring to boil uncovered, boil for ten minutes, skim the foam
Stove Top: Cover and simmer for 2 hours
Pressure cooker: 9 minutes at high pressure
Slow cooker or crock pot (large size): After boiling and skimming the beans, cook for 6 - 8 hours covered on low.
Soup Directions:
Dice tomatoes, carrots and celery
Add to beans and bean stock with bay leaves, basil, salt, tomato paste, tahini, and sugar
If using canned beans, drain and rinse, then add 4 cups water and 2 veggie cubes
Heat olive oil on medium low
Peel, core and mince the garlic cloves, and brown in the oil
Stir the cumin and paprika into the oil and heat for five minutes
Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies
Stovetop: Bring to boil, simmer covered for one hour
Crockpot: Turn heat to high, cook for 2 hours
Blend soup with a blender stick, or in batches in a blender
Add Braggs, fresh minced herb, more salt and pepper to taste
Sprinkle with parmesan cheese if desired
Serve with chunks of fresh chewy artesan bread to dip in the soup
*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. For more detailed advice on cooking and eating beans: How To Eat Beans Without Gas
More great vegetarian & vegan bean recipes from Savvy Vegetarian:
