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.
Course Soup
Cuisine American
Keyword chickpea, soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 601kcal
Author Kathy Hester


  • 6 cups water
  • 1 15.5 ounce can chickpeas
  • 1 cup chopped celery
  • 1 cup chopped turnip
  • 1 cup chopped carrots
  • 1/2 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


  • 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).
  • Before serving remove bay leaves and rosemary stem.
  • Add nutritional yeast (if using) as well as salt and pepper to taste.


This recipe uses a 4 quart slow cooker.


Calories: 601kcal | Carbohydrates: 117g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Sodium: 4633mg | Fiber: 31g | Sugar: 23g