Summer Chickpea Soup

A tried-and-true favorite, this one always gets rave reviews!


2 Tablespoons Olive Oil

1 Large Onion, Peeled & Finely

4 Garlic Cloves, Minced

2 Carrots, Trimmed & Finely Chopped

2 Stalks Celery, Finely Chopped

3 Cups Vegetable Broth or Water*

1 Bay Leaf

½ – 1 tsp Dried Thyme or 2 tsp Fresh Thyme Leaves, or to taste (I like a little extra here)

1 Teaspoon Dried Oregano

¼ Cup Chopped Fresh Parsley

6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans)

1 (14½-ounce) Can Diced Tomatoes

Salt & Cracked Black Pepper, to taste

*Broth enhances the flavor but is not necessary to make a fantastic soup


In a heavy stockpot, heat the olive oil and cook the onions, carrots, garlic, and celery until they start to soften.

Add the rest of the ingredients and bring to a boil.

Reduce the heat to low, and cook for 30 minutes.

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