Although we are in the hottest part of summer, I’m still making my weekly pot of soup. I like to think of this soup as a "summer soup". It’s packed full of vegetables and isn’t as heavy as some of the more stew like soups I tend to make in the winter months. Even after a hot sweaty workout outside I’m still enjoying a warm bowl of soup for lunch (and a cold crunchy salad to go along with it).
Another thing I try to do when making my weekly pot of soup is make the pot in 30 minutes or less. I can achieve a slow-cooked taste by sweating the vegetables in a little bit of chicken broth for a good 5 minutes or so. It softens them quickly and helps put the soup together in under 30 minutes.
I like to prep all my veggies at once to cut down on the prep time. Having them prepped and ready to go is the key to making a quick meal. While my soup cooks, I typically make a flatbread for my son and I (and if it’s the weekend for my husband too). I love these prosciutto mozzarella and asparagus naan flatbreads, it compliments this soup recipe perfectly.
After I’m done enjoying my lunch, I divide the remaining soup into small containers so that I can quickly reheat and enjoy the soup all week long. And on nights that dinner is a little late on the table, and I have cranky people pestering me and asking when dinner is, I serve a small bowl of soup to hold them over. It works like a charm every time!
If you’re a soup lover I think your going to love this chickpea vegetable soup. Even in the dog days of summer—everyone can use a little comfort in a bowl. You could also add these BLT avocado wraps to the meal, and for dessert serve oatmeal raisin cookie granola bars.
KitchenIQ V-etched Container Grater
Wusthof Santoku Knife - 5 inch
Le Creuset 7-quart Stainless Steel Stockpot