Ingredients
Scale
- 1 tablespoon oil (optional)
- 1 large yellow onion, chopped
- 10 ounces mushrooms, sliced
- 5 cloves garlic, minced
- 1 ½ teaspoons dried Italian herb blend
- 2 medium carrots, sliced
- 1 ½ pounds yellow potatoes, cut into bite-sized pieces
- 1 (14.5 oz) can crushed tomatoes
- 3 ½ cups vegetable broth
- 1 bay leaf
- 1 tablespoon tamari or soy sauce
- 1 teaspoon fine sea salt
- Black pepper to taste
- 1 (15 oz) can chickpeas, rinsed and drained
Instructions
- Preheat a large soup pot over medium heat. If using oil, add it now.
- Sauté the chopped onion and mushroom slices for about 8 minutes until most moisture evaporates.
- Add minced garlic, dried herbs, and carrot slices; cook for another 2 to 3 minutes until fragrant.
- Stir in crushed tomatoes, potato pieces, vegetable broth, bay leaf, soy sauce, salt, and black pepper. Bring to a simmer.
- Cover the pot and reduce heat to low; simmer for about 20 minutes or until potatoes are fork-tender.
- Stir in rinsed chickpeas and cook uncovered for a few more minutes until slightly reduced.
- Turn off the heat; remove the bay leaf and taste for seasoning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 780mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg