When I think of comforting soups, my mind usually goes to creamy or cheesy soups. Or, I think about meaty stews like chili. If someone had told me this Slow Cooker Chickpea and Vegetable Soup was just as comforting and satisfying as those types of recipes, I’m not sure I would have believed them until I tried it for myself! After all, how could a soup that uses only plant-based ingredients possibly compete?
A few things come together to really make this Slow Cooker Chickpea and Vegetable Soup a fantastic dish. For starters, the ingredients combine in a fun and flavorful way, creating a thick and chunky consistency. That kind of texture creates a satiating eating experience, giving the meal a fulfilling finish. Not only that, but the ingredients themselves are filling, too. There are so many delicious vegetables in this soup – onions, carrots, celery, ginger, garlic, and kale. Put it all together with high-protein chickpeas and vitamin- and mineral-rich brown rice., and it’s close to being the perfect comfort food. But what brings it over the edge? The surprising combination of spices that really makes this soup next level.
The Right Spices Really Make the Difference
This Slow Cooker Chickpea and Vegetable Soup would be good without these spices, but adding them makes it really great! Having the right spices on hand is really an essential part of stocking up your plant-based kitchen. They can add an incredible amount of depth to your cooking, transforming a handful of vegetables and legumes into a masterpiece of a meal where you don’t miss the meat at all!
By combining rich paprika, earthy-and-sweet curry powder, and smoky cumin, we’ve created a flavor profile that satisfies the palate. They help thicken up the vegetable broth, coating your palate in a perfectly satisfying way. Since we’re using paprika in the dish, we’d recommend choosing yellow curry over red curry powder. The latter uses a lot of red chilies to get its spice level and flavor. Paprika is a chili, so we don’t want you to double down!
Yellow curry powder also contains high amounts of superfood turmeric, which is well known for reducing inflammation. Not only that, but turmeric is closely related to ginger – another key ingredient in creating flavor in this soup. Put them together, and you’ll create a powerhouse of ingredients that taste great and are super healthy for you, too.
What do you think: could this Slow Cooker Chickpea and Vegetable Soup rival some of your favorite comfort classics? Let us know in the comments!
Yield: 8 servings | Serving Size: about 1 1/2 cups | Calories: 363 | Total Fat: 5 g | Saturated Fat: 1 g | Carbohydrates: 69 g | Fiber: 11 g | Sugar: 8 g | Protein: 13 g | Cholesterol: 0 mg | Sodium: 447 mg | SmartPoints (Freestyle): 5
- 1 yellow onion, diced
- 2 stalks celery, diced
- 3 carrots, peeled chopped
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 3 carrots, peeled chopped
- 4 cups low-sodium vegetable broth
- 1 tablespoon curry powder
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
- 2 (15 ounce) cans chickpeas, drained
- 2 cups kale, roughly chopped
- 2 cups brown rice (cooked)
- Combine all ingredients except for the chickpeas, kale, and rice in a slow cooker. Cook on low for 4 to 6 hours or on high for 3 to 4 hours.
- When finished cooking, stir in the the remaining ingredients. Cook for another 30 minutes on high or until kale is wilted. Serve hot.