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Kale, Carrot, and Chickpea Soup
A delicious way to eat more kale!
Cook Time
24
minutes
mins
Servings:
4
servings
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
1
medium
yellow onion, diced
7
medium
carrots, sliced thin or diced small
4
ribs
celery, diced
2
tablespoons
olive oil
Or you can use
this method to saute without oil
.
7
cups
chopped raw kale
2
cloves
garlic, minced
4
cups
water
or
vegetable stock or broth
2
tablespoons
granulated onion
(6 teaspoons)
2
tablespoons
dried parsley
1
teaspoon
dried basil
1/2
teaspoon
granulated garlic
3
cups
cooked chickpeas (garbanzo beans)
see note
1 1/2
teaspoons
salt
or to taste
Instructions
Prepare vegetables. (I use my
veggie chopper
for this.)
In a large soup pot, sauté onion, carrot, and celery in oil over medium (not high) heat for about 8 minutes or until onions begin to turn translucent.
Add greens and sauté for an additional 5 minutes. Stir often to prevent vegetables from sticking.
Add garlic and sauté for one additional minute.
Add water (or vegetable stock or broth) and seasonings and bring to boil. Reduce heat and simmer until vegetables are tender, approximately 8 minutes.
Gently stir in chickpeas (garbanzo beans) and add salt to taste.
Serve hot.
Notes
Home-cooked garbanzos, especially
those prepared in a slow-cooker
or an
Instant Pot
taste best in this recipe.
Yield:
4 to 6 servings