This Chickpea Garden Vegetable Soup is a celebration of summer’s produce in healthy comfort food form.
This time of year I’m always torn between wanting a salad or a big old plate of grilled vegetables for dinner, or something a little more substantial like soup. Summer produce is still going strong and this soup gives you the best of both worlds.
This soup a crowd-pleasing dinner; you can add some cooked pasta, quinoa, or brown rice to make it a little heartier or serve it with crusty bread for dipping. A little fresh shaved Parmesan cheese on top is a delicious addition. I kept it vegetarian by using chickpeas as the protein, but this soup would also be great with leftover chicken or browned ground beef or turkey. This recipe comes in handy because it’s easily adaptable to suit your tastes or whatever you have on hand.
Head over to my guest post on Mrs. Happy Homemaker for my full recipe for Chickpea Garden Vegetable Soup!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
A comforting soup! Great combo.
cheers,
Rosa
Soups like this are perfect for fall. Love how healthy this is!
Faith this soup is so very lovely and warming! It contains all of the elements I crave in a soup, and the chickpeas combined with the tomato broth is wonderful. Worcestershire sauce is one of my favorite flavors. Happy autumn to you! When I try this recipe I will be sure to let you know! ♥
totally agree that this time of year is the best of both worlds – fall meets summer. the produce is literally busting out of my refrigerator! looks like the perfect heart warming soup. xo
I love this soup, Faith! Perfect for the chilly fall nights ahead!
This looks like the perfect transition between summer and fall–and a great way to use up the last of the season’s produce!