This chickpea and bean soup is the perfect comforting bowl you need on a chilly day. It’s warm, hearty, and full of plant-based protein from chickpeas and white beans. The best part? It’s incredibly easy to make, using simple ingredients you probably already have in your pantry.
Whether you’re looking for a cozy weeknight dinner, a nutritious lunch, or a make-ahead meal that tastes even better the next day, this soup has you covered. Packed with fiber, flavor, and wholesome ingredients, this vegan chickpea and bean soup will quickly become one of your go-to recipes during fall and winter.
This recipe is a true reminder that comfort food can be both nourishing and satisfying. It’s oil-based yet light, creamy yet dairy-free, and made entirely from plants. Let’s dive into what makes this Mediterranean chickpea and bean soup so special.
Why You’ll Love This Chickpea and Bean Soup
There are so many reasons to fall in love with this comforting bowl:
- Simple and budget-friendly: Made with everyday vegetables, canned beans, and chickpeas — no fancy ingredients required.
- One-pot meal: Everything cooks in one pot, meaning fewer dishes and more flavor.
- Vegan and gluten-free: 100% plant-based and naturally gluten-free, so everyone can enjoy it.
- Customizable: Add your favorite herbs, spices, or veggies to make it your own.
- High in protein and fiber: Thanks to chickpeas and white beans, this soup keeps you full and energized for hours.
- Perfect for meal prep: Stores beautifully in the fridge or freezer, making it a great option for batch cooking.
This healthy chickpea and bean soup is one of those recipes that proves simplicity is often the key to amazing flavor.
Ingredient Notes
Here’s what you’ll need to make this delicious chickpea and bean soup recipe:
- Olive oil: The base for sautéing vegetables. You can use extra virgin olive oil for richer flavor.
- Onion: Adds natural sweetness and depth. Yellow or white onion works best.
- Carrots: Bring a subtle sweetness and lovely color to the soup.
- Celery: Provides that classic soup flavor and balances the carrots.
- Garlic: Use fresh garlic cloves for the best flavor; it adds warmth and aroma.
- Chickpeas: Rinsed and drained canned chickpeas add creaminess and protein.
- White beans: You can use cannellini or navy beans — they blend beautifully with chickpeas.
- Fresh basil: Adds a touch of freshness and a subtle herbal note.
- Salt and black pepper: To enhance all the flavors.
- Water or vegetable broth: Either works, depending on how light or rich you prefer your soup.
- Optional toppings: Fresh parsley, chili flakes, and a slice of fresh crusty bread for serving.
💡 Pro tip: For even more depth of flavor, you can add a splash of lemon juice before serving. It brightens the taste and balances the earthiness of the beans.
Step-by-Step Instructions
Follow these easy steps to make your chickpea and bean soup from scratch:
Step 1: Sauté the vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5–7 minutes, or until the vegetables soften and start to caramelize slightly. This step builds the flavor foundation of your soup.
Step 2: Add the chickpeas and beans
Once the vegetables are tender, add 1 can of rinsed and drained chickpeas and 1 can of rinsed and drained white beans. Stir everything together so the beans get coated with the aromatic mixture.
Step 3: Season and add liquid
Season with salt and black pepper to taste, then pour in enough water or vegetable broth to cover the ingredients. Add a few fresh basil leaves for a lovely herbal aroma.
Step 4: Simmer the soup
Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20–25 minutes. This allows all the flavors to meld beautifully together.
Step 5: Blend for creaminess (optional)
If you want a creamier texture, blend about one-third of the soup using an immersion blender or a regular blender. Then, return it to the pot and stir well. This technique makes the soup creamy without adding any dairy or thickeners.
Step 6: Serve and garnish
Ladle the soup into bowls and garnish with fresh parsley, chili flakes, and a drizzle of olive oil. Serve with a slice of crusty bread for the perfect cozy meal.
Recipe Tips
Here are some helpful tips for making the best chickpea and bean soup every time:
- Use quality olive oil. It’s the base flavor, so a good one makes a big difference.
- Don’t rush the sautéing. Allowing the vegetables to soften slowly builds a richer flavor.
- Add herbs at the right time. Fresh basil or parsley should be added at the end for maximum freshness.
- Blend partially for texture. Blending just a portion creates a creamy texture while keeping some beans whole for bite.
- Make it spicy. Add a pinch of chili flakes or smoked paprika for a kick.
- Add greens. Stir in chopped kale or spinach at the end for extra nutrients and color.
- Use homemade broth. If possible, use homemade vegetable broth for deeper flavor.
These tips will help your chickpea and bean soup turn out perfect every single time.
Vegan Serving Suggestions
This vegan chickpea and bean soup is delicious on its own, but you can elevate it with a few simple sides and toppings:
- Serve with freshly baked bread or a warm baguette for dipping.
- Add a side of vegan garlic bread for extra flavor.
- Top with a swirl of tahini or vegan yogurt for creaminess.
- Sprinkle toasted pumpkin seeds or croutons for crunch.
- Pair with a simple kale salad or a winter citrus salad for a refreshing contrast.
- Serve alongside roasted vegetables for a heartier meal.
No matter how you serve it, this protein-rich chickpea and bean soup makes a comforting, satisfying vegan meal.
Storing Instructions
This soup stores and reheats beautifully, making it perfect for meal prep!
- In the fridge: Let the soup cool completely, then store it in an airtight container for up to 4–5 days.
- In the freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat, stirring occasionally. Add a splash of water or broth if it thickens too much.
💚 Pro tip: The flavors deepen even more the next day, so this make-ahead chickpea and bean soup tastes even better after resting overnight!
Frequently Asked Questions about Chickpea and Bean Soup
1. Can I use dried beans instead of canned?
Yes! Soak and cook your chickpeas and beans beforehand. You’ll need about 1½ cups of cooked chickpeas and 1½ cups of cooked beans for this recipe.
2. Can I make this soup without oil?
Absolutely. Simply sauté your vegetables in a bit of vegetable broth or water instead of olive oil for an oil-free version.
3. Can I add other vegetables?
Definitely. Zucchini, bell peppers, potatoes, or spinach all work beautifully in this vegan chickpea and bean soup.
4. What can I use instead of basil?
Fresh thyme, oregano, or parsley can be great alternatives if you don’t have basil.
5. Can I use other beans?
Yes! Try navy beans, butter beans, or even kidney beans for a slightly different flavor and texture.
6. How can I make this soup creamier?
Blend a portion of the soup or stir in a spoonful of tahini or coconut milk for extra creaminess.
7. Can I make this in a slow cooker?
Yes! Add all ingredients to your slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.
8. How can I make this soup more filling?
Add cooked quinoa, brown rice, or small pasta shapes for a heartier meal.
Essential Equipment
To make this easy chickpea and bean soup, you’ll need:
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Blender or immersion blender (optional, for blending part of the soup)
- Sharp knife and cutting board for prepping veggies
- Measuring cups and spoons for accuracy
These simple tools are all you need to create a wholesome, home-cooked soup that tastes restaurant-worthy.
This chickpea and bean soup is a cozy, wholesome, and satisfying dish that’s perfect for any season. It’s easy to prepare, rich in plant-based protein, and made with simple ingredients that bring out incredible flavor.
Whether you’re new to vegan cooking or just looking for a healthy meal idea, this high-protein chickpea and bean soup will surely become a regular in your kitchen. It’s comfort food that nourishes your body and soul — simple, hearty, and full of goodness.
So grab your pot, chop those veggies, and make yourself a bowl of this warming soup. You’ll be amazed at how delicious and satisfying healthy eating can be!
I’d love to hear from you! 💚
Have you tried this chickpea and bean soup recipe?
Share your thoughts, tips, or favorite variations in the comments below! Do you prefer it smooth and creamy or chunky and rustic?
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Chickpea and Bean Soup
This chickpea and bean soup is a cozy, protein-packed vegan meal made with chickpeas, white beans, and fresh herbs. It’s hearty, creamy, and full of comforting flavor — the perfect one-pot recipe for chilly days!
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 2–3 garlic cloves, minced
- 1 can chickpeas, rinsed and drained
- 1 can white beans, rinsed and drained
- Salt and black pepper, to taste
- A few fresh basil leaves
- Fresh parsley, chili flakes, and crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, celery, and garlic. Sauté until the vegetables soften.
- Add the chickpeas and white beans. Season with salt and black pepper.
- Pour in enough water to cover the ingredients and add the fresh basil leaves.
- Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
- For a creamier texture, blend about one-third of the soup, then return it to the pot and stir well.
- Serve warm, topped with fresh parsley, a sprinkle of chili flakes, and a slice of fresh bread.
Notes
- Sauté slowly: Take your time softening the onion, carrot, and celery — this builds the soup’s rich, savory flavor.
- Blend partially: For a creamy yet chunky texture, blend about one-third of the soup and mix it back in.
- Add freshness: Finish with fresh parsley, a drizzle of olive oil, and a squeeze of lemon for a bright, balanced taste.
