Nobody wants a bowl of soup for Thanksgiving. But what about a bowl of soup that tastes like Thanksgiving on, say, an altogether ordinary weekday? Yes, please.

This recipe brings you the flavors and comfort of a Thanksgiving meal without the time investment or the post—feasting lethargy and regret. Make it on a Sunday and enjoy warm bowls of hearty soup for lunch throughout the week. Potatoes, green beans, and French friend onions give the soup a signature Thanksgiving flavor. Turkey is replaced with chickpeas because, let's face it: they may be equally bland protein sources, but chickpeas take a matter of seconds to prepare and won't make you fall asleep at your desk. If lentils are your jam, you could certainly use them instead. If you feel strongly about celery on Thanksgiving, go ahead and chuck that into the soup as well.

While I'm a firm believer that Thanksgiving foods should be enjoyed anytime throughout the year, this soup is a nice substitute when you don't have the patience for mashed potatoes and casserole or simply want a healthier option. I hope no one is disappointed that I haven't incorporated pumpkin pie filling or whipped coconut cream into the soup...you may experiment at your own risk.

What:

Yukon gold potatoes

sweet potatoes

fresh green beans

baby bella mushrooms

carrot

yellow onion

garlic

canned chickpeas

French fried onion

veggie broth

dried parsley, sage, rosemary, thyme

soy sauce

olive oil

salt & pepper

How:

Dice the potatoes, onion, garlic, and carrot. Chop green beans into bite—sized pieces. Slice mushrooms.

Sauté onions in olive oil over medium heat until softened.

Add garlic, followed by carrots and mushrooms and continue to sauté.

Once the garlic has cooked and the mushrooms have reduced, add the remaining veggies and chickpeas and cover with veggie broth.

Add seasonings and soy sauce for extra umami, and sprinkle in a handful of French fried onions.

Bring to a boil, cover, and simmer until the potatoes are fork tender.

Serve with crispy French fried onions briefly toasted at 350ºF.

What did I use and why?

Better Than Bouillon No Chicken Broth. This is my go—to savory vegetable broth.