Chickpea, Potato, and Kale Soup

It’s been a crazy week so I haven’t had time to blog or even really take pictures! Tuesday I made a chickpea, potato, and kale soup and forgot to take a picture, Wednesday I made an edamame and vegetable rice noodle bowl that I forgot to take a picture of but it’s something I’ve probably posted about before, and last night we had soup for leftovers after a hectic day. Not my best cooking week! This soup was really easy, but was flavorful and full of nutrients so it’s something you feel good about eating multiple times. It also just got better the longer it was in the fridge. I loved the addition of potatoes instead of pasta like I normally do because the potatoes don’t blow up and absorb all of the liquid. Today’s reality was leftover soup while I graded through lunch, so best picture I got of it!

Chickpea, Potato, and Kale Soup

1/2 large yellow onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

1 tbsp garlic, minced

1 tbsp Vegetarian Better than Boullion chicken flavor

4 cups vegetable broth, low sodium

1 tsp rosemary

1 bay leaf

juice of one lemon

1-2 cups water

1 can chickpeas, drained and rinsed

1.5 large russet potatoes, diced

4 cups chopped kale

pepper to taste or red pepper flakes for spice

  1. Saute onion, carrots, and celery in a large sauce pan over medium heat until semi-soft and then add garlic for the last few minutes.
  2. Add veggie broth, water, bouillon, rosemary, and bay leaf.
  3. Add potatoes and bring to a boil. Once boiling, return to a simmer for about 10-15 minutes until potatoes are soft.
  4. Add chickpeas and kale and cook for an additional 3-5 minutes until chickpeas are softened and kale has wilted.
  5. Squeeze in lemon juice and sprinkle with pepper.

For the edamame noodle bowl, I just sauteed broccoli, baby bella mushrooms, bok choy, and onion in a large wok. Then I added in the frozen edamame, cooked rice noodles, and my oil free teriyaki sauce and combined it all together. YUM!

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