Name: 30-Minute Healthy Chickpea Kale Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 yellow onion (diced); 4 cloves of garlic (minced); 3 celery stalks (diced); 2 large carrots (diced); 540 ml chickpeas (drained and rinsed); 540 ml canned diced tomato (no salt added); 4 cups vegetable stock; 2 cups kale (destemmed and chopped, I used frozen kale); 1 lemon, juiced; 1 tsp dried rosemary; 1 tsp dried thyme; 1/4 tsp chili pepper flakes; 1/2 tsp salt; 1/4 tsp pepper

A nourishing, brothy, veggie-packed Chickpea Kale Soup that’s easy to make and ready in 30 minutes. We use canned chickpeas and some staple veggies that you probably already have on hand for this warming, perfectly spiced soup that’s both good for you and good for the soul.

Bowl with veggie soup in it with a spoon as well and bread on the side.

Friends, if you’re looking for a soup that feels like a hug in a bowl while also being super nourishing and easy to make, look no further than this Healthy Chickpea & Kale Soup.

While I love a good salad (like, hello, have you tried my 15-Minute Tasty & Healthy Broccoli Salad with Chickpeas?!), I first made this soup when I was craving a boatload of veggies BUT wanted to eat something warm and comforting.

Large pot with veggie broth, diced tomtatoes, carrots, celery, chickpeas and kale as a veggie soup.

Ingredients You’ll Need

Just like my Creamy Mushroom Rice and Navy Bean Soup with Kale we use plenty of diced veggies, like carrots and celery, plus canned chickpeas to make a well-balanced meal that’s bursting with flavor from the herbs and spices, which makes my Registered Dietitian heart so happy!

Think: your classic veggie soup, but one million times more delicious.

Oh, and if you have some veggie scraps lying around, may I suggest using them to make my Homemade Vegetable Stock? I know it might seem intimidating, but it seriously only takes 5 minutes of active time to make, then it’s alllll in the simmering for a few hours, baby!

Or, if you want to use up the leftover kale, my Sautéed Fresh Kale with Garlic and Nutritional Yeast only takes 5 minutes to whip up!

Is there a better light-lunch combo that soup and a salad?! I don’t think so! And this one pairs beautifully with my higher protein Tasty & Healthy Sweet Potato & Lentil Salad, which you can prep ahead of time or enjoy as is!

Use the Veggies You Have!

Okay, one of the best parts about this soup is that yes, I tested it to taste absolutely delicious as is, but you can also customize it with whatever veggies you have lying around and want to use up!

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This soup has been put to the test in my own kitchen using zucchini, mushrooms, and bell peppers for the veggies. All of the versions turned out absolutely, SOUP-erbly delicious (sorry, I had to!), so use what you have!

Time to Make Some Veggie Soup!

And luckily, this recipe has been tested and retested by me to make sure it seriously couldn’t be easier to make! Just dump, simmer, and enjoy!

Large pot with diced onion, carrot and celery. — Add the onion, garlic, carrots and celery to a pot & sauté for 3-4 minutes.

Large pot with diced carrots and celery, chickpeas and diced tomatoes. — Add the onion, garlic, carrots and celery to a pot & sauté for 3-4 minutes.

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!