Simple and hearty vegan Chickpea Potato Soup is loaded with lemony flavor. It's easy to make on the stove with only 10 ingredients. And the leftovers taste amazing making it perfect for meal prep!
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Homemade soups are easy to make when you start with the classic combination of onions, garlic, carrots, and celery, then add your favorite grains, legumes, and/or vegetables with plenty of herbs and spices for seasoning.
Chickpea noodle soup and vegetable bean soup are great examples, as well as this Chickpea Potato Soup.
Inspired by my recipe for Greek-style lemon potatoes and chickpeas, if you enjoy the flavors of lemon and oregano, you're sure to love this delicious soup.
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Why you'll love this recipe
- It's incredibly flavorful yet only requires 10 ingredients (plus salt and pepper).
- It makes a large quantity making it perfect for meal prep.
- It's a complete meal on its own.
Ingredients
Potatoes: I recommend yellow potatoes such as Yukon gold.
Amy's tip
If you don't mind the texture of potato skin, you can save some prep time by leaving the skin on instead of peeling the potatoes.
Variations
- For even more lemony flavor, add lemon zest along with the lemon juice. (Be sure to zest the lemon before squeezing out the juice.)
- Add extra vegetables such as green beans or zucchini.
- Stir in some fresh greens like baby spinach or chopped kale at the end and let them wilt in the hot soup.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
In a large soup pot or Dutch oven, saute the onions, garlic, carrots, and celery in olive oil.
Then add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano. Bring to a low boil, reduce the heat, and simmer until the potatoes are tender when pierced with a fork.
Season with salt and pepper, to taste, and enjoy. I like to garnish the bowls of soup with a little fresh parsley for color and additional flavor, but this is optional.
Serving suggestions
While Chickpea Potato Soup is delicious on its own as a complete meal, you can also enjoy it with a sandwich or salad.
I particularly like it with green pepper and tomato salad, Mediterranean cauliflower salad, or a simple green salad with Dijon mustard dressing.
Storing
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe bowl or on the stove.
Freezing is not recommended because the potatoes will become grainy.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need 1 cup of dried chickpeas which will be approximately 3 cups when cooked.
For best results, rinse and drain canned chickpeas before adding them to soup. If you like, you can save the "aquafaba" liquid from the can to use in baking recipes as an egg replacer.
More vegan chickpea and potato recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Lemony Chickpea Potato Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 2 pounds yellow potatoes, peeled* and diced
- 2-15 ounce cans chickpeas, (3 cups cooked) rinsed and drained
- 8 cups vegetable broth
- ½ cup lemon juice
- 2 teaspoons dried oregano
- salt and pepper, to taste
- fresh parsley, chopped or torn, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium-high heat.2 Tablespoons extra virgin olive oil
- Add the onions and saute until softened and slightly translucent.1 cup onion
- Add the carrots, celery, and garlic, and continue to saute a minute or two longer until softened.1 cup carrots, 1 cup celery, 4 cloves garlic
- Then add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano to the pot and give the ingredients a stir.2 pounds yellow potatoes, 2-15 ounce cans chickpeas, 8 cups vegetable broth, ½ cup lemon juice, 2 teaspoons dried oregano
- Bring to a low boil, then reduce the heat to maintain a simmer.
- Simmer, uncovered, stirring occasionally, until the potatoes are fork tender.
- Season to taste with salt and pepper, and ladle into bowls. Garnish with fresh parsley, if desired.salt and pepper, fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
Nancy McKee says
Your recipes are wonderful. Your presentations are excellent. The problem I have is that your recipes are HUGE! I’m an old lady who lives alone. The only freezer space is in the refrigerator. Comments about modifying a recipe to a smaller quantity would be appreciated. Like: Recipes can be cut in half, or some such.
Amy Katz says
Thank you, Nancy! That's a great questions, especially since this recipe makes a large quantity. You can adjust the serving size in the recipe card, which will automatically change the ingredient amounts. This soup can definitely be made in a smaller quantity. I have done it myself many times. I hope you enjoy it!
Ronda says
what is considered a "serving size"? Is it one cup?
I ask because I'm cooking for 1 and if I adjust the scale to make 4 servings instead of 6, I hope the recipe would afford me 2 meals at 2c each. ??
Amy Katz says
No, a serving size isn't an exact amount. It's the average amount you would eat for a meal. If you're making 4 servings, that should be at least 2 meals, if not more.
Kathy says
Your recipes are my favorite. I am sure I will enjoy this one too. Just made your lentil muffins again. So good and handy to have frozen.
Amy Katz says
Thanks Kathy! You made my day. 🙂
Sue says
I made this in my instant pot. Can’t eat onions but it was still delicious!
Amy Katz says
So glad you enjoyed it, Sue!
Susan says
Delicious! ...this was so easy and adaptable to what I had in the "frig!
Amy Katz says
Thanks Susan! I appreciate you coming back to leave a rating and reviews. 🙂
aerin west says
Just made this and LOVE it, so light yet filling. I didnt have any oregano on hand, so I used basil. So good.
Amy Katz says
I'm so glad you enjoyed it, Aerin!
Sophie says
How can this be adapted to preparing in an InstaPot?
Amy Katz says
Hi Sophie, I haven't made this soup in an Instant Pot. But you can try it with maybe a cup less liquid and cook on high pressure for 4 minutes, then quick release.
aerin west says
Ohh Sophie, if you try it this way will you let us know how it goes?
Patricia Matzke says
Yum! We loved this! We cooked it a good bit longer, since we like our veggies on the soft side, but otherwise perfect!
Amy Katz says
I'm glad you enjoyed it, Patricia! 🙂
Deb Dean says
Couldn’t wait to put this together for lunch today. Easy, fast to put together and altogether yummy! I did add the baby spinach. Thanks so much!
Amy Katz says
Thanks so much, Deb! Great idea to add spinach.
Jill Allen says
I love this recipe! It’s so easy and healthy and comforting and delicious! Thanks Veggies Save The Day!
Amy Katz says
I'm so glad you are enjoying it, Jill!
jacquie says
the soup looks great but i'm not a big fan of potatoes so is there something i can substitute?
thanks.
Amy Katz says
Hi Jacquie, If you like orzo, Vegan Orzo Soup with Chickpeas is one of our favorites. It has a similar flavor profile with lots of lemon.