Weekend mornings are for farmer’s markets and vegetable hauls. You stroll from booth to booth, filling your reusable tote bags with carrots, potatoes and anything that will fit. The coming week’s task? To use up all that fresh, delicious produce! Toss your finds into a big pot and make this vegetable soup recipe. It can be made in the slow cooker or on the stove – either way, you’re getting a simple, nourishing farm-to-table meal quickly and easily.
Farmer's Market Vegetable & Chickpea Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 258 kcal
Ingredients
- 2 cups potatoes cubed
- 2 cups carrots sliced
- 2 cups celery sliced
- 2 cups green beans ends trimmed, cut into thirds
- 1 qt. low-sodium vegetable broth
- 1 can (15 oz.) chickpeas
- 1 bay leaf
- 1 tsp. Himalayan pink salt
- 1/2 tsp. black pepper
- Fresh chopped parsley to garnish
Instructions
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In slow cooker or soup pot, add vegetables, broth, chickpeas and spices.
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If cooking on stovetop, bring to boil, then reduce heat and cover. Simmer 40 minutes until veggies are tender.
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If cooking in slow cooker, cover and set pot to low. Cook for 6-7 hours.
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Serve warm, topped with parsley.
Recipe Notes
Run out and grab your veggies, and get the rest right here!
Nutrition Facts
Farmer's Market Vegetable & Chickpea Soup
Amount Per Serving
Calories 258
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 463mg19%
Potassium 970mg28%
Carbohydrates 50g17%
Fiber 13g52%
Sugar 10g11%
Protein 12g24%
Vitamin A 9067IU181%
Vitamin C 27mg33%
Calcium 104mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.