When cooler days roll in or you just crave a comforting bowl of goodness, this Hearty Vegetable Chickpea Soup checks all the boxes. It’s brimming with vibrant, nourishing vegetables, chickpeas for protein, and a cozy broth infused with thyme and smoked paprika. Whether you’re making it for meal prep, a family dinner, or just a quiet night in, this soup hits the spot with minimal fuss and maximum flavor.

This soup is everything good food should be: warming, satisfying, budget-friendly, and packed with veggies. One pot, no fancy tools, no complicated steps—just simple ingredients coming together beautifully.

Hearty Vegetable Chickpea Soup

Why You’ll Love This Recipe

One-pot magic: Easy cleanup, no juggling multiple pans
Nutritious: Loaded with fiber, plant-based protein, and vitamins
Customizable: Swap or add veggies based on the season or your fridge
Make-ahead friendly: Gets even better the next day
Vegan and gluten-free: Naturally fits many diets

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below

Vegetables

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 large russet potato, peeled and cubed
1 sweet potato, peeled and cubed
1 zucchini, chopped
1 cup green beans, trimmed and cut

Additional Ingredients

1 (15 oz) can diced tomatoes
1 (15 oz) can chickpeas, drained and rinsed
4 cups vegetable broth
2 teaspoons dried thyme
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper, to taste
2 cups chopped kale or spinach
1 tablespoon lemon juice (optional, for brightness)

Instructions

Sauté the aromatics
In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic, carrots, and celery, and cook for another 3–4 minutes until fragrant and beginning to soften.

Build the soup
Add the russet potato, sweet potato, zucchini, green beans, diced tomatoes, chickpeas, and vegetable broth. Stir in the thyme, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 25–30 minutes, or until all the vegetables are tender.

Finish and serve
Stir in the kale or spinach and simmer for another 5 minutes until wilted. Remove the bay leaf, and stir in lemon juice if using. Taste and adjust seasoning with more salt, pepper, or herbs if needed. Serve hot with crusty bread or crackers.

Variations

Swap kale for Swiss chard, cabbage, or collard greens
Use navy beans or cannellini instead of chickpeas
Add a handful of pasta, quinoa, or brown rice to make it heartier
Use sweet corn or peas for a pop of sweetness
Add a pinch of red pepper flakes for a gentle heat

Heating and Storage

Fridge: Store in an airtight container for up to 4–5 days. Flavors develop even more as it sits.

Freezer: Let cool completely, then freeze in containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Gently reheat on the stovetop or in the microwave. Add a splash of broth or water if it thickens.

Frequently Asked Questions

What type of potatoes work best?

Russet and sweet potatoes work well together in this recipe. You can use Yukon Golds if you prefer creamier texture.

Can I use frozen vegetables?

Yes, frozen green beans, peas, or spinach are great substitutes if you’re short on time or fresh produce.

Is this soup spicy?

Not inherently—smoked paprika adds warmth but not heat. You can add chili flakes if you want a kick.

Can I use dry chickpeas?

Yes, just be sure to soak and cook them beforehand. Canned chickpeas save time though.

Does this soup work in a slow cooker?

Yes! Sauté the aromatics first, then combine everything (except kale/spinach and lemon) in a slow cooker on low for 6–7 hours. Add greens near the end.

Is it okay to leave out certain vegetables?

Absolutely. This is a flexible recipe—use what you have.

What herbs go best with this soup?

Thyme and bay leaf are great, but rosemary, parsley, or Italian seasoning also work well.

Can I make this soup oil-free?

Yes, just sauté the veggies in water or broth instead of oil.

Is it good for meal prep?

Yes, it stores and reheats beautifully. Make a big batch and enjoy it all week.

How do I add more protein?

Add lentils, tofu cubes, or even quinoa for a protein boost.

Conclusion

This Hearty Vegetable Chickpea Soup is the kind of recipe you’ll turn to again and again. It’s proof that a humble handful of vegetables and pantry staples can turn into something deeply flavorful, soul-soothing, and satisfying. Make it once and it just might earn a permanent place in your comfort food rotation.

Whether you’re new to plant-based cooking or just looking for a reliable, cozy recipe, this one-pot wonder never fails.