This is an extremely easy vegetable soup recipe, with no weird ingredients or time-consuming methods. I would recommend making a batch of this and keeping it in the fridge as a lunch/snack option.

Ingredients

  • 2 tablespoons of olive oil
  • 1 can of chickpeas
  • ½ chopped onion.
  • 3 stalks of celery
  • 2 cloves of garlic
  • 4 cups of vegetable broth
  • 1 can of chopped tomatoes
  • 4 carrots
  • 2 handfuls of soybeans
  • Salt to taste
  • 1 teaspoon of ground black pepper

 

Method

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened, this takes about 5 minutes. Add garlic into the onion mixture, cook and stir until fragrant, 2 to 3 minutes more. Pour vegetable broth and chopped tomato into pot. Simmer for about 10 minutes. Stir carrots and chickpeas and simmer until carrots are tender, 10 to 15 minutes more. Add edamame into the soup and continue to simmer until all is tender. About 5 to 10 minutes more. Season with salt and pepper.

 

 

It should look something like this.