Name: Witches Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 large carrots, chopped; 2 medium potatoes, diced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste)

Craving a bowl of warmth with a magical twist? Witches Soup brews up a comforting medley of autumn veggies, hearty beans, and aromatic herbs in one cauldron-worthy creation. This soup is perfect for cozy nights, spooky gatherings, or simply when you’re in need of something nourishing with character.

Each spoonful reveals a flavorful mix of carrots, potatoes, chickpeas, and black beans dancing in a rich, savory broth. It looks spellbinding and tastes even better. It’s not just a meal; it’s a potion of comfort. Whether you’re feeding a crowd or meal-prepping for the week, this vegetarian-friendly recipe bubbles with charm.

Preparation Phase & Tools to Use

To make Witches Soup truly magical, having the right tools makes a big difference. Here’s what you’ll need:

Large Dutch Oven or Heavy-Bottomed Pot: Ensures even heat distribution, perfect for long simmers that deepen the flavor.
Sharp Chef’s Knife: For neatly chopping hearty vegetables like carrots, potatoes, and onions.
Wooden Spoon or Silicone Spatula: Helps to stir the soup gently without damaging the pot’s surface.
Cutting Board: A sturdy base to prep all your ingredients safely.
Measuring Cups and Spoons: Crucial for balancing the spice blend and liquids.
Ladle: For serving generous portions without mess.

With everything prepped and tools in hand, you’re ready to conjure up this delicious and hearty soup.

Ingredients for the Witches Soup

Carrots: Bring natural sweetness and vibrant color while offering essential vitamins.
Potatoes: Add heartiness and help make the soup satisfying as a full meal.
Chickpeas: Their nutty flavor and protein make the soup nourishing and filling.
Black Beans: Add depth of flavor and contrast in texture, enhancing the “witchy” appearance.
Onion: The aromatic base that deepens the flavor from the very beginning.
Garlic: Infuses the broth with warmth and a classic comforting aroma.
Diced Tomatoes: Lend acidity and round out the base for a balanced taste.
Vegetable Broth: Acts as the flavorful liquid that ties all ingredients together.
Olive Oil: Used for sautéing the aromatics and layering flavor.
Herbs (thyme, rosemary, bay leaf): These herbs bring in the earthy, herbal notes that make this soup taste like a walk through an enchanted forest.
Salt & Pepper: Essential to enhance and balance all other flavors.

How To Make the Witches Soup

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for another 1-2 minutes.

Step 2: Build the Broth

Add in the diced tomatoes, carrots, and potatoes. Stir to coat with the oil and aromatics. Pour in the vegetable broth, add bay leaf, thyme, and rosemary. Season with salt and pepper. Bring to a boil.

Step 3: Simmer to Develop Flavor

Lower the heat to a gentle simmer. Cover and cook for 20-25 minutes until the vegetables are tender.

Step 4: Add the Beans

Stir in chickpeas and black beans. Simmer uncovered for another 10 minutes, letting the flavors meld together.

Step 5: Final Taste and Serve

Remove the bay leaf. Taste and adjust seasoning if needed. Ladle into bowls and top with fresh herbs or a crack of black pepper.

How to Serve and Store Witches Soup

Witches Soup is best served piping hot, ideally in rustic bowls that enhance its autumn charm. Garnish with a sprinkle of chopped parsley or a swirl of olive oil for a finishing touch. If you’re feeling festive, serve with crusty bread or even in a hollowed pumpkin for a Halloween-themed presentation.

Leftovers? Even better the next day. Let the soup cool completely, then store in an airtight container in the fridge for up to 5 days. It also freezes beautifully—just portion into freezer-safe containers and enjoy within 2 months.

Frequently Asked Questions

How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of cayenne pepper during the sauté phase for an extra kick.

Can I use canned vegetables instead of fresh?

Yes, canned vegetables can work in a pinch, but fresh ingredients give a better texture and flavor.

Is Witches Soup vegan?

Absolutely! As long as you use vegetable broth and avoid any animal-based garnishes, it remains fully vegan.

What other beans can I use?

Kidney beans, white beans, or lentils can be great swaps depending on what you have on hand.

Can I make this in a slow cooker?

Definitely. Just sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-7 hours.

What’s the best way to reheat?

Reheat gently on the stovetop or microwave in short bursts, stirring in between to ensure even heat.

Want More Soup Ideas?

You might also like the Hearty Tuscan Bean Soup, a rustic classic with greens and legumes simmered in herbed broth. Or for a creamy indulgence, try the Creamy Broccoli Cheddar Soup, rich and velvety with a golden cheesy finish.

If you’re after bold and familiar flavors, the Wendy’s Chili Recipe is a comforting favorite with just the right spice. For something internationally inspired, the Crockpot Thai Coconut Chicken Soup layers coconut milk and spice into one dreamy bowl.

Prefer meatballs in your spoonful? The Crockpot Italian Meatball Soup is another cozy go-to for slow-simmered satisfaction.