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SkinnyMS

Slow Cooker Chickpea and Vegetable Soup

Here is a delicious and hearty soup that's full of wonderful spices, just what you need to warm up on a cold evening.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: dairy-free, Plant-Based, Slow Cooker, Vegetarian
Servings: 8 people
Calories: 363kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 3 carrots peeled, chopped
  • 1 tablespoon ginger fresh, minced
  • 3 garlic cloves minced
  • 4 cups vegetable broth low-sodium
  • 1 tablespoon curry powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 30 ounces chickpeas cans, drained
  • 2 cups kale roughly chopped
  • 2 cups brown rice cooked

Instructions

  • 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 remaining ingredients. Cook for another 30 minutes on high or until kale is wilted. Serve hot.

Nutrition

Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 69g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 447mg | Fiber: 11g | Sugar: 8g |
SmartPoints (Freestyle): 5
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SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5