Kidney Chickpea Vegetable Soup

I’m stuck inside today because of winter storm Petra, with snow expected to be 8 inches before it turns to ice. So, I crafted this hearty vegetable soup full of vitamins and minerals for dinner. I paired it with my incredible vegan gluten-free grilled cheese sandwich, but it would go great with crusty french bread too. You can actually use whatever vegetables or beans you have in the cabinet so feel free to improvise.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6


2 tablespoons OLIVE OIL
1 yellow ONION, diced
4 cloves GARLIC, minced
4 large CARROTS, peeled and sliced
4 CELERY stalks, diced
2 cups little RED POTATOES, scrubbed and cubed
4 cups WATER
1 15 ounce can of DICED TOMATOES
1 15 ounce can of KERNAL CORN
1 15 ounce can of GREEN BEANS
1 15 ounce can KIDNEY BEANS, drained and rinsed
1 teaspoon dried THYME
1/2 teaspoon dried ROSEMARY
1 15 ounce can CHICKPEAS, drained and rinsed
SALT and PEPPER to taste


  • GATHER and PREPARE all ingredients
  • HEAT oil in a large stock pot over medium-high heat
  • ADD onion and garlic and SAUTE for 5 minutes
  • ADD celery, carrots, potatoes and SAUTE for another 5 minutes stirring frequently
  • ADD thyme, rosemary, and salt and pepper to taste
  • ADD broth, water, kidney beans, corn, green beans, and bay leaf and bring to a BOIL
  • When boiling, REDUCE heat, COVER, and SIMMER for 20 minutes
  • STIR in chickpeas and ADD more salt and pepper to taste and cook an additional 15 minutes
  • SERVE warm
  • STORE in the refrigerator in an airtight container for a week or freeze for up to 4 months