Eat More Veggies With This Amazing Chickpea Miso Soup
PLANT-BASED | GLUTEN FREE | DAIRY FREE | SOY FREE
Want to eat the rainbow? Trying to get more veggies into your daily diet? We've got you covered with this new miso soup recipe. This recipe has a double dose of chickpeas (aka garbanzo beans) which is one our favorite legumes. They are packed with plant-based protein, fiber, and they are low in fat.
One of the great things about miso paste is how their versatility. Substitute a darker miso variety like Red Miso, Country Barley, or Brown Rice miso to give your dish a deeper, stronger, more earthy umami flavor like you find in gravy, mushrooms or french onion soup. For a more subtle and less salty flavor use a lighter, milder miso variety like Chickpea Miso or Mellow White miso paste.
Want to learn more about how to use miso paste? Check out our How to Use Miso Paste: The Definite Guide for an in depth look.
Servings: 7 bowls
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- 16 ounce can Cooked Garbanzo Beans
- 1 medium Sweet White Onion
- 2 stalks Celery
- 1 tablespoon Olive Oil
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 tablespoon Organic Chopped Garlic
- 16 ounce can Diced Tomatoes (preferably fire roasted)
- 2 tablespoons Chickpea Miso Paste (or Red Miso, Barley Miso, Brown Rice Miso, Mellow White Miso)
- 5 cups Vegetable Broth
- 1 teaspoon Ground Paprika (for spicy use Hot Hungarian Paprika)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Turmeric
- 1 teaspoon Ground Black Pepper
- Drain and rinse the chickpeas and set aside to drain while you prepare the rest of the ingredients.
- Roughly chop all the vegetables (onion, celery, red pepper, yellow pepper, orange pepper. This doesn't need to be a perfect dice, just chop them up to add to the pot and saute. You will be blending this soup later so there is no need to make this more work!
- Add olive oil, onion and celery to a large soup pot and saute on medium high for 5 minutes. It should be hot enough to wilt the ingredients, but not cause them to brown.
- Add the garlic, and all three peppers to the pot and cook, stirring frequently for another 3 minutes.
- Add the dried, ground spices (paprika, cumin, coriander, turmeric and black pepper) to the pot. Stir to blend all the ingredients and cook for another minute stirring constantly.
- Add chickpeas, broth, and tomatoes to the pot. Bring to a boil then turn down and simmer uncovered for 20 minutes.
- Taste the soup and add any additional spices to your taste.
- Using a slotted spoon remove some of the chickpeas and peppers, about 2 cups. Remove one cup of soup and blend or whisk the miso paste until well combined then add it back to the soup and stir to combine well. Blend the soup using an immersion blender or in batches using an upright blender. Add the blended soup to the chickpeas and peppers you set aside and stir together.
- Serve immediately or refrigerate and eat over the week. Soup always gets better overnight as the flavors really come together during refrigeration.
Pictured here topped with roasted cauliflower and toasted nori flakes.