Low-carb, high protein.

Alright, this chickpea and vegetable soup is the type of soup that covers all your desires: You have high protein, low carb, plenty of varied vegetables, full of that most desired umami taste, colorful and have I mentioned -superbly delicious and extremely filling? Oh, yes, this soup actually checks all the boxes. And as a bonus, you can play around with it and change for seasonal ingredients and your favorite veggies. That harvest the fridge-type of food. Brilliant.

Enough chitchat! Here is the recipe!


• 1 can of cooked cannellini beans, drained
• 1 can of cooked chickpeas, drained
• 1 small onion, chopped
• 1 garlic clove, minced or 1 teaspoon of my garlic blend (recipe below)
• 1 carrot, chopped
• 1/2 red bell pepper, chopped
• 1 small zucchini, chopped
• 1 cup of pumpkin, chopped
• 1 cup of cabbage chopped
• 2 cups of fresh spinach (1/4 cup if frozen)
• 1 cup of broccoli, frozen or fresh
• Salt
• Pepper
• 2 teaspoons of vegetable bouillon
• 1/4 teaspoon of dried oregano or thyme
• 1 tablespoon of lemon juice
• 1/2 cup of romano beans (flat green beans)


  • 1.
    On medium heat, saute the onions in water, until translucent. Add the garlic, saute for 1 minute. Add the carrots and red bell pepper, a bit more water, saute for 3 minutes. Add the water, the salt and pepper, the veggie bouillon, and the remainder of the vegetables except for the broccoli, the fresh spinach, the romano beans, and the cannellini beans. Let it cook until almost tender, do not overcook them, they will keep cooking along with the remainder of the vegetables. Take two ladles of the vegetable soup broth and blend it with the cannellini beans until smooth, put the blended broth and beans back in the pot. Add the Romano beans, the broccoli, and the fresh spinach, let it cook for 3 minutes. Add the lemon. Turn off the heat and serve it hot.
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