Ingredients
Scale
- 1 tablespoon oil (see Notes for oil-free)
- 1 large yellow onion, chopped
- 10 ounces mushrooms, cut into thick/chunky slices
- 5 cloves garlic, minced
- 1 ½ teaspoons dried Italian herb blend (or a combination of thyme, rosemary, oregano)
- 2 medium carrots, peeled and cut into coins or half moons
- 1 ½ pounds yellow potatoes, cut into large bite-size pieces
- 1 (14.5 oz) can crushed tomatoes (preferably fire-roasted)
- 3 ½ cups vegetable broth
- 1 bay leaf
- 1 tablespoon tamari (for GF) or soy sauce
- 1 teaspoon fine sea salt (or more to taste)
- black pepper, to taste
- 1 (15 oz) can chickpeas, rinsed and drained (or white beans)
Instructions
- Preheat a large soup pot over medium heat. Add the oil if using.
- Sauté chopped onion and mushrooms for about 8 minutes until moisture evaporates.
- Stir in minced garlic and diced carrots; cook for an additional 2-3 minutes.
- Add crushed tomatoes, potatoes, vegetable broth, bay leaf, soy sauce, salt, and pepper; bring to a simmer.
- Cover and reduce heat; simmer for about 20 minutes until potatoes are fork-tender.
- Stir in rinsed chickpeas; cook uncovered for a few more minutes until slightly reduced.
- Remove bay leaf and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 560mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg