Mushroom Chickpea Soup

mushroomsoupBrrrrrr it’s FREEZING here!  It’s literally bone chilling cold and the only cure is a hot soup.  I love making a large pot of soup for a cold week and eating it for lunch and dinner.  They don’t call them one pot wonders for nothing!  I created this mushroom and chickpea soup because I love the earthiness that the mushrooms give the soup and the protein from the chickpeas.  I’m also trying to eat less meat and more veggies because let’s be honest, it’s not easy eating healthy during these cold winter months.  I’m gonna try my best and I hope you do too!  Here’s to a kick ass 2014 everyone!


  • 1  1/2 cup crimini mushrooms
  • 1 (15 ounce) can of chickpeas
  • 1 (32 ounce) box of mushroom broth if you can find it otherwise, chicken or vegetable stock I like the Pacific Natural Foods brand
  • 1/2 large onion, diced
  • 1 stalk of celery, diced
  • 2 medium carrots, diced
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1/4 cup of pinot noir or a light red wine
  • 1 handful of arugula
  • Salt and pepper
  • Shredded parmesan cheese to sprinkle on the top (optional)


  1. In a dutch oven, heat the extra virgin olive oil on medium heat. Add the onion, celery and carrots and cook until soft.
  2. Add the mushrooms and sauté until soft. Season with salt and pepper.
  3. Deglaze the pot with red wine and pick up all the bits on the bottom with a wooden spoon. At this time, add the broth. I like chunkier soups but if you want a brothier soup, use another box of broth. Season again with salt and pepper. Add the bay leaf.
  4. Drain the chickpeas, rinse them off with cold water and add to the pot.
  5. Take the thyme leaves off the stems and add them to the soup. Bring the soup to a boil and then simmer for at least 20 minutes.
  6. I would check the seasoning one last time and then add the arugula. When you’re ready to serve, sprinkle a little parmesan cheese on top.