I recently went to a café and ordered the “Lemon Chickpea Soup” special. Even though it did not have any flavor (I think it didn’t simmer long enough), it inspired me to make my own version. Lemon and kale go great together, and the neutral tasting chickpeas make it more filling along with some veggies. It’s just a feel good simple soup.
Full disclosure though, my husband, a big soup lover, does not care for this kale chickpea lemon soup.* Yes, he’ll eat it, but it might be one of his last choices on his list of soups. He does not care for the lemon taste which is the same reason I really love it. If you are not sure about the lemon, check out my kale vegetable noodle soup. It’s a great one too. For the rest of us, continue on.
*Update! He now enjoys it after having it a few more times. He even made it for us himself recently!
Just note that although a super easy recipe, it takes two hours of simmering on the stovetop for the flavors to come out.
Kale Chickpea Lemon Soup
Serves 4 adults
Ingredients
1 yellow onion, diced
3 garlic cloves, minced
2 large or 4 small celery ribs, diced
2 large or 3 small carrots, diced or coined
7 cups of kale, roughly chopped – if it’s bagged, it’s already chopped – remove the large stems if you wish
8 cups or 2 cartons vegetable broth*
2 juicy lemons
1.5 cups or 1 BPA free can of chickpeas/garbanzo beans, rinsed and drained
* Clean Ingredient Store Bought Vegetable Broths – Bonafide & Trader Joe’s Organic Hearty Broth
Instructions
- In a large soup pot, sauté the onion, garlic, and celery with around 1/4 cup of vegetable broth over medium heat for around 5-7 minutes. Add a little extra broth if needed. Cook until the onion is translucent.
- Next, add in the remaining vegetable broth, carrots, kale, and the juice of 1 lemon. Bring to a low boil first, and then cover and reduce heat to a good simmer for one hour.
- After the hour is up, add in the chickpeas and the juice of the remaining lemon. Cover and simmer over for 1 more hour. Even though you can eat it earlier, it’s the simmering that brings out the flavor. It’s worth the wait. If you have more time, let it simmer even longer. Enjoy!
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Kale Chickpea Lemon Soup
Ingredients
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 celery ribs diced
- 2 large or 3 small carrots diced or coined
- 7 cups of kale roughly chopped – if it’s bagged, it’s already chopped – remove large stems if you wish
- 8 cups or 2 cartons vegetable broth
- 2 juicy lemons
- 1.5 cups or 1 BPA free can of chickpeas/garbanzo beans rinsed and drained
Instructions
- In a large soup pot, sauté the onion, garlic, and celery with around 1/4 cup of vegetable broth over medium heat for around 5-7 minutes. Add a little extra broth if needed. Cook until the onion is translucent.
- Next, add in the remaining vegetable broth, carrots, kale, and the juice of 1 lemon. Bring to a good simmer and then reduce the heat to a low simmer for one hour.
- Add in the chickpeas and the juice of the 1 remaining lemon. Cover and simmer over low-medium heat for 1 more hour. Even though you can eat it earlier, it’s the simmering that brings out the flavor. It’s worth the wait. If you have more time, let it simmer even longer. Enjoy the warm bowl of goodness!
Notes
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Really easy and delicious! Thanks for the recipe!