By MACROS | Published on January 14, 2017
Kale and chickpea don’t instantly spring to mind as obvious soup ingredients but the kale will fuel you with calcium minerals and fiber while the chickpeas provide an amazing protein hit.
The great thing about this recipe, too, is that you don’t need any fancy equipment and it’s relatively quick and easy to make. Grab yourself a hunk of crusty bread to accompany it if you’re looking for something a bit heartier.
You’ll Need
28oz crushed tomatoes
15oz diced tomatoes
1 cup chopped celery
1 cup chopped carrots
1â„2 cup chopped yellow onion
2 cups slow-sodium beef broth
1 tsp salt
1 tsp pepper
2 tsp paprika
15oz canned chickpeas, drained and rinsed
2 cups chopped kale leaves
Method
Step 1: In large pot, combine all ingredients excluding chickpeas and kale.
Step 2. Bring to a boil. Cover, and reduce heat to low- medium for roughly 20 minutes.
Step 3: Add kale and chickpeas to pot, cooking for an additional five minutes.
– READ MORE: Simple Summer Tomato Soup Recipe –
