Easy Lemon Chickpea Orzo Soup (vegan)
This easy lemon chickpea orzo soup has been my go-to soup for the past few years when we are feeling under the weather or just need something cozy. It’s a simple soup to throw together that doesn’t take a lot of effort or prep. You’ll be craving this nourishing, comforting, and delicious soup all winter long.
The ingredients to make this lemon chickpea orzo soup is simple and probably things you already have in your pantry. They are all common ingredients you can find at any grocery store, so you can quickly pick it up and make this soup at home. Filled with chickpeas, orzo, vegetables, and a squeeze of lemon, this cozy soup is light on your stomach and digestive system. I love eating it with some homemade crusty bread too.
This soup is hearty, yet light and satisfying. The hint of lemon elevates it to the next level and adds a brightness to it. It’s an easy weeknight dinner that the whole family will love! I don’t have to listen to my kids whine or complain about dinner when I make this orzo soup. They love it and gobble it up! When the kids are happy, mama is happy. 🙂
If you make this easy lemon chickpea orzo soup, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Easy Lemon Chickpea Orzo Soup (vegan)
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 4 stalks celery, diced
- 3 carrots, peeled and diced
- 2 tsp Italian seasoning (or a combo of thyme, rosemary, and basil)
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
- 1 cup uncooked orzo pasta
- 1 (15 oz) can chickpeas, drained and rinsed
- 6 cups vegetable broth (or half broth, half water)
- 1 large lemon juiced (about 3-4 Tbsp)
Instructions
- In a large pot, heat oil on medium high heat. Add the onion, garlic, celery, and carrots. Sauté until onions are translucent and veggies begin to soften, about 4-5 minutes.
- Add the Italian seasoning, salt, and pepper. Sauté for 1 minute. Add the orzo and sauté for another 1 minute to toast it a little bit.
- Add the chickpeas and broth. Stir and deglaze the bottom of the pot. Bring to a boil and simmer for 10 minutes, stirring occasionally. Turn heat off and add the lemon juice. Taste and adjust seasonings if needed. Add more lemon if you want it more lemony. Serve hot with crusty bread! Enjoy!
