Roasted Vegetable and Chickpea Soup


Fall has been teasing me these last few weeks, and I know I’m not alone when I declare that Autumn is my favorite season with Spring coming in at a close second. ‘Tis the season for multi-colored leaves that light up the Ozark Mountain canopy, baked apple pie candles, candy corn, bad costumes, and, sometimes, even worse Football.  What I haven’t mentioned is the chili, the vegetable soups, and the hardy cuisine that help prep us for adequate winter hibernation (i.e., my need for more frequent afternoon napping). Is it too early to hit the wassail? Oh, how I love the smell of hot cider wafting through the air on a cool, Fall afternoon! I’ve gotta get on that since we’re amidst harvest time for apples!  While we wait for our local apples to be plucked from their trees, lets partake in some soup, shall we?

We only have a few more weeks to enjoy the great bounty that our hard-working farmers have provided this year, and I get a little bit sad knowing I’m gonna have to spend more time at the grocery store and less time strolling around the Farmers’ Market.  Fortunately, there’s still a lot of delicious goodies being harvested right now, especially those that make for a delectable bowl of soup. With exception to a few ingredients, all of the veggies in this soup were grown right here in NW Arkansas!




Roasted Vegetable and Chickpea Soup

6 yukon or red potatoes – cubed

2 medium carrots – sliced

1 bunch of green beans – halved

2 cups okra – sliced

1 onion – diced

3-4 large tomatoes – quartered

2 cups chickpeas (cooked or canned)

handful fresh basil – chopped

1 tbsp fresh oregano – chopped

3-4 cups vegetable broth

olive oil

salt and pepper to taste

Preheat oven to 400F. Cut all of your veggies, keeping tomatoes separate. With exception to the onion, and the tomatoes that were set aside, toss all vegetables in olive oil, half of basil, and salt and pepper.  Spread them onto a greased baking sheet. Toss tomatoes in olive oil and salt and pepper and place in a glass baking dish. Put all veggies in the oven for approx. 35-40 minutes (or until brown and tender), stirring halfway.

In the meantime, pour a tbsp of olive oil in a large pot over medium.  Cook onion until tender. Then pour in vegetable broth and chickpeas.  Once veggies are done, add to pot with salt and pepper.  Bring to boil, turn to low, throw in remaining basil, and let simmer for 15 minutes.  Serve hot on a cool autumn evening.

I sprinkled a little parmesan on top for added pleasure, but it’s still delish if you want to forego this part!

Wanna reduce your okra slime?

See here for help!


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