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Tomato and Chickpea Soup

With a combination of frozen foods and pantry ingredients, this affordable vegetarian dinner is as easy as it is delicious.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
273 calories per serving


> 2 tbsp vegetable oil
> 1 large onion, diced
> 2 cups  frozen crinkle-cut carrots, thawed
> 1 (29 oz) can tomato puree
> 4 cups water
> 2 tbsp reduced-sodium vegetable or chicken broth base
> 1 (15.5 oz) can chickpeas, drained and rinsed
> 2 cups frozen cut green beans, thawed
> 1/2 loaf French or Italian bread, for serving


In a large pot, heat the oil on medium. Add the onion and carrots. Season with salt and pepper. Cook 8–10 min., until onion begins to soften, stirring often.
To pot, add the tomato purée and water. Heat to a simmer on high. Stir in the broth base until dissolved.
Add the chickpeas and green beans. Cook 5–10 min., until hot. Season with salt and pepper to taste. Serve with the bread.

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