It’s hard to beat this recipe when it comes to meal prepped soup lunches. It’s packed with tons of VEGGIES, tons of freshness and so much flavor.

I know it’s bright red, but to me, tomato soup is like a blank canvas, just waiting for you to spice it up and add some color. For this one, I happened to rummage around my pantry and and fridge and use up all the produce I had leftover… and you can do the same thing. Add some fresh herbs and spices, plus a touch of white wine for some zing, and use vegetable stock to get it to reach the consistency you want.

This soup is totally vegan and gluten-free, harnessing the protein power punch of chickpeas. Leafy kale, fresh local mushrooms, organic leeks and even fresh tomatoes add more life and rich nutrients to this staple soup I like to eat all week long.

Loaded Chickpea & Tomato Soup

A perfect weekday lunch, this soup is packed full of veggies, nutrients, protein-filled chickpeas, and sweet, juicy tomatoes. Follow this recipe, or throw any other veggies in you might fancy!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 2 tsp olive oil
  • 2 leeks chopped (use all parts)
  • 3 cloves garlic minced
  • 2 cups mushrooms chopped or sliced
  • 1/2 cup fresh cherry tomatoes
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes
  • 2 tsp fresh thyme leaves
  • 1/2 cup dry white wine
  • 1 can chickpeas
  • 1 can (28oz.) crushed tomatoes
  • 1 1/2 cups chopped kale stems removed
  • 4 cups vegetable broth
  • salt & pepper to taste


  • In a large pot, heat the olive oil over medium heat. Sauté the leeks by themselves for about 5 minutes and then add the garlic. Cook for another 2-3 minutes, stirring.
  • Add mushrooms, fresh tomatoes, bay leaf, thyme and oregano. Cook down for another 3 minutes or so.
  • Turn heat up slightly, add white wine and simmer for another 3 minutes.
  • Add chickpeas, crushed tomatoes and vegetable broth, bring to a simmer and cook, covered for about 20-25 minutes.
  • When the soup is almost ready, add the kale. Taste and adjust seasoning if necessary, and then simmer another 5 minutes with the lid on.

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