Description
Witches Soup is a hearty, vegetarian stew bubbling with autumnal magic—carrots, chickpeas, potatoes, and black beans simmered in an herby, tomato-rich broth. This cozy meal is ideal for cold evenings, spooky nights, or anytime you’re craving a big bowl of comfort food.
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)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add chopped onion and sauté for 4–5 minutes until translucent.
3. Stir in minced garlic and cook for an additional 1–2 minutes.
4. Add diced tomatoes, carrots, and potatoes to the pot. Stir to combine.
5. Pour in vegetable broth, then add thyme, rosemary, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes until vegetables are fork-tender.
7. Stir in chickpeas and black beans. Simmer uncovered for 10 more minutes.
8. Remove bay leaf. Taste and adjust seasonings as needed.
9. Serve hot, garnished with chopped parsley or a swirl of olive oil.
Notes
For added flavor, squeeze in a bit of lemon juice right before serving.
Want smoky depth? Stir in 1/2 teaspoon smoked paprika.
Freeze in single-serve containers for easy lunches all fall long.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Fall Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg