Get-Well-Quick Chickpea Soup

Get-Well-Quick Chickpea Soup


You always need a back-up plan in case you feel a little under the weather. This soup is what I’m counting on if I get sick this year.

This soup is pretty easy and you can even cut up the veggies the night before and keep them in the fridge until the morning. Once you wake up, throw everything in the crock and cook for 7 – up to even 12 hours. The longer you cook it the more important it is to check the seasonings – you will probably need to add more before you serve it. This is the game changer for slow cooker food.

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Get-Well-Quick Chickpea Soup

I’m using an ancient wheat called turanicum from Roland Foods. In doing some research it’s also called Khorasan wheat. You’ve probably heard of it as the trademarked Kamut. No matter what you call it, it’s a nice, hearty, whole grain to have in your pantry.

Like wheat berries, it takes a long time to cook (or you might prefer to soak before cooking). With your super-star slow cooker you can just toss it in and let your crock do all the work.

This soup freezes great, though when you reheat it you may need to add some extra water or broth.

Get-Well-Quick Chickpea Soup

Get-Well-Quick Chickpea Soup
The title may be a mouthful but this is the soup you want in your freezer if you’re feeling a little run down. Make a batch now and freeze it for when you need it! Kamut is a whole grain that takes awhile to cook the slow cooker is a perfect place to cook it. And the optional nutritional yeast adds a boost of B vitamins to help get better faster.
  • 6 cups water
  • 1 (15.5 ounce can) chickpeas
  • 1 cup chopped celery
  • 1 cup chopped turnip
  • 1 cup chopped carrots
  • ½ cup Kamut (you can sub oat groats, or wheat berries)
  • 5 to 6 cloves garlic, minced
  • 2 tablespoons vegetable bouillon or 2 cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 (2-inch) sprig fresh rosemary
  • 2 tablespoons nutritional yeast
  • salt and pepper, to taste
  1. Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours).
  2. Before serving remove bay leaves and rosemary stem.
  3. Add nutritional yeast (if using) as well as salt and pepper to taste.
This recipe uses a 4 quart slow cooker.


  1. jane says

    Hi Kathy,
    i have your vegan slowcooker book…ive made a few things, but i always have a slow cooker taste to the food. its the taste of the slow cooker pot. do you know how to get rid of that yucky taste? i feel like i should have bought a white one, the black container has a bad taste.

    • Kathy Hester says

      I don’t notice a different flavor between the white crocks and the black ones. Did you maybe get an off brand that could have something strange in the glaze? If it is the glaze maybe try filling it with water and cooking on low for a whole day and see if that gets the taste out.

  2. Terri Cole says

    My friend’s husband had a cancerous kidney tumor removed last week. He just came home from the hospital and is having trouble eating, everything smells bad to him. This looks like the perfect, simple soup for him! I’m going to make this tomorrow and take it to them. I’ll let you know how it goes. (plus my friend is allergic to onions, so yay, no onions!)

      • Terri Cole says

        My friend had to go back to the hospital after only 1 day home, he finally came home yesterday. So I just made the soup yesterday. I doubled the recipe for my big crockpot and it turned out kind of bland. I used Better Than Boullion No-Chicken flavor and I don’t think I used enough. (trying to keep the sodium low) I dissolved some white miso in a little of the broth and stirred it in at the end, that helped. Also, I used spelt berries (’cause I had a bunch) and I think they didn’t work as well as another grain would have. Anyway, any problems with this recipe are on my end, not yours! I WILL try it again, I’ll just be careful to stick closer to your directions!

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