As I mentioned yesterday, I was planning to make a vegetable stew last night. Michael has been fighting a cold and I was hoping something hardy and veggie filled would take the edge off. But I accidentally added too much water to this recipe so it’s more soup than stew. It probably worked out for the best because what’s better for a cold than soup anyway?
The good news is this is a very forgiving recipe. Add whatever vegetables and beans you have on hand and don’t worry too much about the measurements (except reduce the water if you want it thicker). We are partial to chickpeas but I think red kidney beans would have added a nice silkiness to each bite and had I thought of it before we were halfway through our bowls I would have added a couple handfuls of kale as well.
The longer the soup sits, the better it tastes so I suggest making it over the weekend for easy lunches and dinners during the week.
Vegetable Soup with Chickpeas (vegan, gluten-free)
2 tbsp olive oil
1 onion, diced
1/2 butternut squash, diced
2 carrots, chopped into rounds
2 stalks of celery, diced
2 tbsp garlic, minced
1 bay leaf
1/2 tbsp sweet paprika
1 tbsp thyme
1/2 tsp cayenne pepper
4 cups veggie stock
1 28 oz can diced tomatoes, with juices
2 tbsp tomato paste
1 russet potato, diced
2 cups cooked chickpeas
Chop vegetables. Make sure everything is relatively the same size to ensure even cooking.
Heat oil in a large pot. Saute onions, butternut squash, carrots and celery until soft, about 5 minutes. Add garlic and saute for an additional minute. (Excuse my tazo tea in the left corner!)
Add bay leaf, sweet paprika, thyme and cayenne to vegetable mix. Stir.
Pour in vegetable stock, diced tomatoes and tomato paste. Add diced potatoes.
Bring soup to a boil then reduce to a simmer for 45 minutes. Lastly, add in chickpeas and simmer for another 15 minutes.
Remove bay leaf and serve piping hot to the sniffling patient on the couch.
Enjoy and Exhale!