Zesty Chickpea Vegetable Soup Jars
Enjoy a vibrant chickpea and vegetable soup, bursting with freshness from lemon juice and a medley of colorful veggies. This gluten-free, vegan soup is perfect for meal prep, providing plant-based protein and warmth for lunches or cozy dinners. Bring home the sunny flavors and nourishing goodness in every spoonful!
ingredients
- 1 ¾ cups dried chickpeas
- 2 medium onions, diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 2 tsp dried thyme
- 2 tbsp lemon juice
- 2 tsp liquid smoke
- 10 ½ cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil (optional, for sautéing)
steps
- 1.
Rinse and soak chickpeas overnight in water. Drain and set aside.
- 2.
In a large pot, heat olive oil over medium heat (if using). Sauté onions and garlic until translucent.
- 3.
Add diced carrots and celery, cooking for another 5 minutes until tender.
- 4.
Stir in the soaked chickpeas, thyme, lemon juice, liquid smoke, vegetable broth, and bay leaves.
- 5.
Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until chickpeas are tender.
- 6.
Season with salt and pepper to taste.
- 7.
Carefully ladle the soup into sterilized pint jars, leaving about 1 inch of headspace.
- 8.
Wipe the rims of the jars with a clean cloth to ensure a proper seal.
- 9.
Secure lids and process in a pressure canner according to manufacturer instructions (typically 75 minutes at 10 lbs pressure for pint jars).
- 10.
Allow jars to cool completely, then check seals before storing.
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