Vegan Crockpot Potato Chickpea Soup
6 h 15 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This cozy vegan crockpot potato chickpea soup is the set-it-and-forget-it bowl that hits like a hug, with Yukon golds turning silky, chickpeas bringing serious protein, and garlic plus a pinch of vegetable bouillon doing the flavor heavy lifting.
Perfect for busy weeknights and meal prep, it is well seasoned, herb-forward, naturally dairy free, and a quick squeeze of lemon at the end keeps it bright so you can ladle, reheat, and repeat.
Ingredients (6 servings)
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Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed chickpeas 1 can (15 oz)
- 3 medium Yukon Gold potatoes, peeled, diced Yukon Gold potatoes 1.2 lb medium
- 2 carrots, chopped carrots 0.21 lb
- 2 fresh celery stalks, chopped fresh celery 2.67 oz
- 1 small yellow onion, diced yellow onions 0.21 lb small
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 4 cups vegetable broth vegetable broth 2 lb
- 1 tsp dried thyme dried thyme 0.02 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- ¾ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1½ tsp lemon, juiced (optional for brightness) lemons 1.5 tsp
How to Make Vegan Crockpot Potato Chickpea Soup
-
Prep the vegetables
Peel and dice the potatoes, chop the carrots and celery, and dice the onion so everything is in small, even pieces about 1/2 inch for consistent cooking.
Rinse and drain the chickpeas and mince the garlic.
-
Optional flavor boost on the stove
Heat 1 tablespoon olive oil in a skillet over medium and sauté the onion, carrot, and celery with a pinch of salt for 5 minutes until glossy.
Add the garlic for 30 seconds to bloom its aroma, then scrape everything into the slow cooker.
-
Load the slow cooker
Add potatoes, chickpeas, thyme, oregano, bouillon, salt, black pepper, and vegetable broth to the crock.
If you keep sofrito on hand, stir in 2 tablespoons now for that Bronx-level swagger.
-
Cook low and slow or fast and hot
Cover and cook on Low for about 6 hours until the potatoes are very tender, or on High for 3 to 4 hours.
Resist lifting the lid more than once in the last hour to check tenderness since heat loss delays cooking.
-
Partially blend for body
Use an immersion blender to briefly pulse 3 to 5 times to thicken while keeping chunks, or mash a few scoops of potatoes against the side of the pot with a spoon.
If you prefer it smoother, blend more, but stop before it turns gluey.
-
Finish with acid and adjust
Stir in the lemon juice and taste, then adjust salt and pepper until the flavors pop.
If the soup is thicker than you like, loosen with hot broth or water; if it is thin, simmer uncovered on High for 10 to 15 minutes or blend a bit more.
-
Serve and store
Ladle into bowls and drizzle with good olive oil, then crack fresh pepper on top.
Cool leftovers, pack in glass containers, and refrigerate up to 4 days or freeze up to 3 months.
Substitutions
- Chickpeas -> Cannellini beans
- Cannellini bring a silky, mild creaminess that blends beautifully, giving the soup a smoother mouthfeel while staying vegan.
- Granulated vegetable bouillon -> White miso paste (1 tablespoon, stirred in at the end)
- Miso adds clean, savory umami without extra sodium spikes, deepening flavor and keeping the broth clear and glossy.
- Yukon gold potatoes -> Sweet potatoes
- Sweet potatoes add gentle sweetness and a sunset color, yielding a thicker puree with a sweet-savory balance that loves black pepper and lemon.
Tips
- Bloom dried herbs and spices
- If you sauté the aromatics, add the thyme and oregano in the last minute so the fat unlocks their flavor fast.
- Salt in stages and taste hot
- Add some salt up front for penetration, then finish after blending since starch changes perceived saltiness when hot.
- Partial blend is the sweet spot
- A few pulses with an immersion blender builds body without baby food texture, keeping bites of chickpea and potato for contrast.
- Smoky depth without meat
- A half teaspoon of smoked paprika or a splash of liquid smoke gives that cozy, simmered-all-day vibe while staying fully plant-based.
- Citrus timing matters
- Add lemon at the end to keep the brightness sharp and to prevent the acid from dulling the potato texture during the cook.
- Make it creamy, still vegan
- For a richer bowl, stir in 1/3 cup coconut milk after blending and bring back to a bare simmer so it stays silky, not split.
Nutrition Facts *
| Energy | 260 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 6 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my potatoes still firm after the listed time?
- Your slow cooker might run cool or the lid was opened too often; continue on High for 30 to 60 minutes and make sure the potato dice are 1/2 inch and fully submerged in liquid.
- The soup is bland; how do I fix it fast?
- Blend a bit more for body, add a pinch of salt, an extra 1/4 teaspoon bouillon or a teaspoon of white miso, then finish with more black pepper and a squeeze of lemon to sharpen.
- Can I use dried chickpeas instead of canned?
- Yes, but cook them separately until tender before adding; slow cookers vary and undercooked legumes are chalky, so pre-cooked beans guarantee creamy results.
- How do I thicken without over-blending?
- Mash a few ladles of potatoes against the side of the crock with a spoon, or whisk in 1 tablespoon of potato flakes and simmer 5 minutes.
- Can I make this on the stove?
- Yes; simmer covered for 20 to 25 minutes until potatoes are tender, then partially blend, add lemon, and adjust seasoning.
- Will the lemon make it sour?
- Used at the end and in small amounts, lemon brightens the herbs and starch without turning the soup tart, and you can always start with half and add more to taste.
Serving Suggestions
Big bowl, drizzle of peppery olive oil, and a hunk of crusty sourdough or garlicky toast turns this into a full New York apartment dinner without fuss.
For a spicy night, finish with chili crisp and chopped parsley, or go cozy with coconut milk and smoked paprika and pair it with a simple mustardy greens salad.
More pairings:
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