This hearty vegetable soup is a flavorful and filling recipe, which includes garbanzo beans and diced tomatoes. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes. This recipe also fits into many diabetic-friendly soups meal plans, thanks to its low fat, high fiber, and nutrient-rich ingredients.
Hearty Vegetable Soup Ingredients
- 1 tablespoon olive oil
- 8 medium carrots, sliced
- 2 large onions, chopped
- 4 celery ribs, chopped
- 1 large green pepper, seeded and chopped
- 1 garlic clove, minced
- 2 cups chopped cabbage
- 2 cups frozen cut green beans (about 8 ounces)
- 2 cups frozen peas (about 8 ounces)
- 1 cup frozen corn (about 5 ounces)
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 bay leaf
- 2 teaspoons chicken bouillon granules
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 4 cups water
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups V8 juice
How To Make Hearty Vegetable Soup
- Sauté the vegetables: In a stockpot, heat oil over medium-high heat; sauté carrots, onions, celery, and green pepper until crisp-tender.
- Add garlic: Stir in minced garlic and cook for 1 minute.
- Combine remaining ingredients: Add all remaining ingredients to the pot and bring to a boil.
- Simmer the soup: Reduce heat, cover, and simmer until vegetables are tender, about 1 to 1-1/2 hours.
- Finish and serve: Remove the bay leaf before serving.
Recipe Tips
- Can I use fresh green beans instead of frozen? Yes, just trim and chop them before adding, and they may need slightly more cook time.
- How to make it vegetarian: Use vegetable bouillon instead of chicken bouillon granules.
- How to thicken the soup: Simmer uncovered for the last 20 minutes to let some of the liquid reduce.
- Can I freeze this soup? Yes, it freezes well for up to 3 months.
- Best way to chop veggies fast: Use a food processor to speed up the prep time.
What To Serve With Hearty Vegetable Soup
Pair this satisfying soup with any of the following:
- Crusty bread or garlic toast
- Grilled cheese sandwiches
- Side salad with vinaigrette
- Baked potatoes
- Crackers or cornbread
How To Store Hearty Vegetable Soup
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in containers or zip bags for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Facts
- 1 cup: 105 calories.
- 2g fat (0 saturated fat).
- 0 cholesterol.
- 488mg sodium.
- 20g carbohydrate (9g sugars, 5g fiber).
- 4g protein.
FAQs
Can I use other beans instead of garbanzo beans?
Yes, kidney beans or cannellini beans are good substitutes.
Why is my vegetable soup bland?
Try adding more herbs or a splash of vinegar or lemon juice to brighten the flavor.
How to make vegetable soup spicy?
Add red pepper flakes or a dash of hot sauce to taste.
Can I cook this in a slow cooker?
Yes, cook on low for 6-8 hours or on high for 3-4 hours.
How to add protein to vegetable soup?
Stir in cooked chicken, lentils, or more beans for added protein.
Hearty Vegetable Soup
Description
Delicious and nutritious vegetable soup made from chickpeas and chopped tomatoes, classic vegetable soups suitable for diabetics.
Ingredients
Instructions
- Heat oil in a stockpot over medium-high heat; sauté carrots, onions, celery, and green pepper until crisp-tender.
- Stir in garlic; cook for 1 minute.
- Add remaining ingredients; bring to a boil.
- Reduce heat, cover, and simmer for 1 to 1-1/2 hours or until vegetables are tender.
- Remove bay leaf and serve.
Notes
- This hearty vegetable soup is diabetic-friendly, high in fiber, low in fat, and packed with nutrient-dense vegetables. It’s a great choice for healthy meal prep and fits well into balanced eating plans.
