Slow Cooker Lemon Orzo Soup with Chickpeas Recipe
Servings: 6 servings
Cost: $8.95 per recipe / $1.49 per serving
Ingredients
- 1 medium yellow onion diced ($0.60)
- 6 cloves garlic minced ($0.36)
- 3 ribs celery chopped ($0.66)
- 3 large carrots chopped ($0.24)
- 2 tablespoons all purpose flour ($0.02)
- 1/2 teaspoon kosher salt ($0.02)
- 1/4 teaspoon black pepper ($0.01)
- 1 1/4 teaspoon Italian seasoning ($0.08)
- 2 (15 ounce) cans chickpeas rinsed and drained (1 1/2 cups chickpeas)($1.50)
- 6 cups low-sodium vegetable broth plus more if desired ($0.54)
- 1 cup dry orzo pasta ($0.92)
- 6 cups raw spinach chopped (optional) ($2.72)
- 2 tablespoons freshly squeezed lemon juice ($0.30)
- 1-2 tablespoons freshly chopped parsley, plus more for serving ($0.98)
Instructions
- Add onion, garlic, celery, carrots, flour, kosher salt, black pepper, and Italian seasoning to the bowl of a 6 qt. crockpot. Toss well to coat the aromatics in the flour and spices. Alternatively, for a flavor boost, see note 1 to sauté aromatics on stovetop.
- Add in the rinsed and drained chickpeas, and vegetable broth and stir well to combine. Add the lid and set the crockpot to cook on low for 8 hours or high for 4 hours.
- When there is 20-25 minutes remaining, add the orzo. Cook orzo on high for 20 to 25 minutes or until tender. If you like a brothier soup, add some more vegetable broth.
- Stir in fresh squeezed lemon juice, fresh parsley, and optional chopped spinach.
- Taste and adjust salt and pepper. Serve hot with crusty bread, or as desired. Enjoy! For storage and reheating instructions, see note 3.
Notes
- Photos of soup shown were taken BEFORE adding spinach!
- Optional flavor boost: If you have the time and energy, sautéing the aromatics in a skillet before adding to the slow cooker bowl can yield a deeper flavored soup. To do so, heat a large skillet over medium heat. Once warm, add 2 tablespoons of avocado oil or butter and heat through. Add the onion, celery, and carrots and sauté, stirring occasionally, for 5-7 minutes. Add the garlic, Italian seasoning, salt, black pepper, and all-purpose flour and cook, stirring constantly, for 30 seconds, or until the flour is well hydrated and the garlic is fragrant. Add to the slow cooker bowl and continue recipe with step 2.
- Storage and reheating instructions: Leftover soup will keep in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the orzo becomes mushy. If you'd like the orzo to remain as fresh as possible, cook separately and add to the soup just before serving.
Nutrition
Calories: 151kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Sodium: 261mg | Fiber: 4g | Sugar: 5g