Chickpea, Potato & Kale Soup

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Chickpea, Potato & Kale Soup
  • Number of servings : 10
  • Cuisines :
  • Special diet :
  • Course :

Ingredients


Directions

1. Chop and prepare all vegetables - garlic, onions, peeled carrots, celery, and peeled potatoes. Chop the kale leaves into bite-size pieces and set aside.
2. In a large stock pot, heat 1 tablespoon olive oil over medium heat. Add onions, carrots and celery to the pot and cook through. Once softened, add garlic and continue to cook together. Season the vegetable mixture with salt and pepper.
3. Once garlic is fragrant, add broth, potatoes and drained can of chickpeas.
4. Cook soup for 45-60 minutes over low heat to allow all the flavors to meld together. About halfway through, add oregano and thyme.
5. Continue to taste throughout cooking process and season as needed.
6. Add in the chopped kale, and cook for another 15 minutes to let the kale cook through.
6. Serve in soup bowls with crusty, warmed bread on the side. Enjoy!

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Nutrition Facts
Serving Size 1 Cup
Servings Per Recipe 10

Amount Per Serving
Calories 144 Calories from Fat 22
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 745mg 31%
Potassium 493mg 14%
Total Carbohydrate 27g 9%
Dietary Fiber 6g 24%
Sugars 5g
Protein 4g 8%

Vitamin A 103%
Vitamin C 76%
Calcium 8%
Iron 13%
Vitamin E 1%
Vitamin K 280%
Thiamin 5%
Riboflavin B2 3%
Niacin 5%
Vitamin B6 14%
Panthotenic Acid 2%
Magnesium 6%
Zinc 2%
Selenium 1%
Copper 8%
Manganese 18%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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