• 3/4 cup finely chopped onions
  • 1/2 cup freshly chopped celery
  • 1/2 cup chopped green bell pepper
  • 1 large potato, peeled and  diced in cubes
  • 1 medium-sized sweet potato, peeled and diced in cubes
  • 3 cups of vegetable broth
  • 2 medium-sized freshly diced tomatoes
  • 1 can of kidney beans rinsed and drained properly
  • 1 can of chickpeas, rinsed and drained
  • 2 tablespoon of olive oil
  • 2 garlic cloves minced properly
  • 2 tablespoon of soy sauce
  • 1/2 teaspoon of basil leaves
  • 1/4 teaspoon grounded turmeric
  • 1 bay leaf
  • 1 teaspoon paprika, if possible


  1. Prepare the skillet for the soup. Take a large one here as per the quantity. Put some olive oil in the pan and let it heat. Bring to medium heat. Now, use the onions, celery, and green bell pepper as a mixture and saute it in the oil till it gets crisp and tender.
  2. Now, prepare the vegetables. Add the potatoes, sweet potatoes, garlic and again saute it for 3 to 5 minutes. You can see them turning golden brown. You can see a sweet smell the nice frying of the potatoes.
  3. Now, prepare a 5 quarter sized cooker. You add the above-prepared mixture to it. Add the remaining vegetables such as beans, tomatoes, bay leaf, turmeric, and salt. Add everything and let it mix well. Stir it frequently for about 3 to 5 minutes. Add water to the vessel as required.
  4. It is time to slow cook the soup now. So, cover the cooker and cook for 9 to 10 hours at low heat. Finally, remove the bay leaf and serve in a nice bowl. Garnish as you like.