Vegan Crockpot Potato Chickpea Soup
6 h 20 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 6 h | 6 h 20 min |
Introduction
This cozy vegan crockpot potato chickpea soup is the kind of set-it-and-forget-it dinner that makes weeknights feel easy.
Creamy Yukon gold potatoes, hearty chickpeas, and simple vegetables simmer low and slow for rich, comforting flavor.
It’s budget-friendly, naturally dairy-free and gluten-free, and perfect for meal prep, busy days, or a warming fall evening.
Ingredients (4 servings)
Ingredients
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How to Make Vegan Crockpot Potato Chickpea Soup
-
Prep the vegetables
Peel the potatoes and dice them into small, even cubes about 1/2 inch wide.
Chop the carrots, celery, and onion into similar bite-size pieces.
Mince the garlic cloves finely so they melt into the soup.
-
Layer ingredients in the slow cooker
Add the potatoes, carrots, celery, onion, and garlic to the bottom of a 4- to 6-quart slow cooker.
Sprinkle in the vegetable bouillon, dried thyme, dried oregano, salt, and black pepper.
Pour the vegetable broth over everything, stirring gently to distribute the seasonings.
-
Slow cook the soup
Cover and cook on Low for 6 to 7 hours, until the potatoes and carrots are very tender.
For a faster option, cook on High for about 3 to 4 hours instead.
-
Adjust the texture and season
For a thicker soup, lightly mash some potatoes and chickpeas in the crockpot using a potato masher or sturdy spoon.
Stir in the lemon juice, if using, then taste and adjust salt and pepper as needed.
-
Serve the soup
Ladle the hot soup into bowls and top with chopped fresh herbs, if you like.
Serve with crusty bread or a green salad for a complete, cozy meal.
Substitutions
- Yukon gold potatoes -> russet potatoes
- Russet potatoes will make the broth creamier because they release more starch into the soup. They soften faster, so keep an eye on texture if you prefer distinct potato chunks.
- Chickpeas -> canned white beans
- Canned cannellini or great northern beans give a softer, creamier bite with a very mild flavor. They keep the soup hearty while blending into the broth a bit more.
- 1 cup vegetable broth -> 1 cup full-fat coconut milk
- Swap one cup of broth for coconut milk for a richer, lightly creamy vegan soup. The flavor becomes a little tropical, which pairs nicely with the lemon and herbs.
Tips
- Cut vegetables the same size
- Similar-size pieces cook evenly in the slow cooker, so you avoid hard carrot chunks or mushy potatoes.
- Bloom seasonings in warm broth
- If you have time, warm a cup of broth with the bouillon and herbs to deepen their flavor.
- Avoid lifting the lid too often
- Every time you open the lid, heat escapes and the soup can take much longer to finish cooking.
- Adjust thickness after cooking
- If the soup seems thin, mash more potatoes, or simmer uncovered on High for 15 minutes.
- Chill overnight for better flavor
- The soup tastes even better the next day, so this is a great make-ahead meal for busy weeks.
Nutrition Facts *
| Energy | 366 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 10 | g |
| Carbohydrates | 60 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this soup without a slow cooker?
- Yes, you can cook it in a large pot on the stove. Simmer everything over medium-low heat for 30 to 40 minutes, until the potatoes and carrots are tender.
- How can I make the soup creamier while keeping it vegan?
- Mash more potatoes and chickpeas directly in the pot to release extra starch. You can also blend a few cups of soup, then stir the puree back in.
- Can I use dried chickpeas instead of canned?
- Yes, but you need to cook them separately first until tender. Slow cookers do not always soften dried beans fully, especially without long pre-soaking. Use about 1 and 1/2 cups cooked chickpeas to replace one can.
- How long does this soup keep, and can I freeze it?
- Store leftovers in an airtight container in the fridge for up to four days. You can also freeze it for up to three months in freezer-safe containers. Thaw overnight in the fridge, then reheat gently on the stove.
- Can I add more vegetables or greens to this soup?
- Yes, you can add diced zucchini, bell pepper, or frozen peas during the last hour of cooking. Stir in chopped spinach or kale during the last 10 minutes so the greens stay bright and tender.
Serving Suggestions
This simple soup loves a sprinkle of nutritional yeast or vegan parmesan for extra savory depth.
For a heartier dinner, serve it with toasted garlic bread or spoon it over cooked brown rice or quinoa.
A squeeze of extra lemon at the table brightens each bowl and makes the herbs pop.
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