Kale, Potato and Chickpea Soup
Try making this soup on a chilly Saturday when you have time to let it simmer and fill the house with it’s earthy aroma. If you are in a hurry, it can be ready in about an hour, but you will miss out on the soul-satisfying experience of a pot of soup on the stove on an autumn afternoon. Featuring kale, the addition of potatoes and chickpeas tempers the bitterness of the greens. This is hearty enough for a one dish meal and is perfect with freshly made whole grain bread. ~ Glyn
3 cups diced potato
1/2 cup sliced carrots
1 cup diced celery
1 tbsp minced garlic
2 cups chopped onion (1 large)
1/4 cup olive oil
6 cups water
6 cubes herb-ox vegetable bouillon cube 1/2 tsp salt
1/4 tsp crushed red pepper
1 tsp poultry seasoning
1/2 tsp dried basil
1/2 tsp dried oregano
16 oz kale, trimmed and sliced
2 cups cooked chickpeas
2 tbsp apple cider vinegar
1 In a large, heavy soup pot or casserole, lightly saute the potatoes, onion, celery, carrot, and garlic in the olive oil over medium heat.
2 Add the salt, pepper, basil, oregano and poultry seasoning and stirring occasionally continue cooking until the vegetables are translucent and starting to brown. (about 10 minutes)
3 Add the chickpeas, water and bouillon cubes and bring to a boil.
4 Reduce heat and simmer for 20 minutes.
5 Add the kale and simmer for 5 minutes
6 Keep warm or at the lowest simmer possible until ready to serve.
7 Stir in the vinegar, adjust seasoning and serve hot with fresh bread.
Degree of Difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 3 hours
Total Time: 4 hours and 15 minutes
Serving size: 1/8 of a recipe (14.8 ounces).