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Kale Chickpea Lemon Soup Recipe - Easy Healthy

Kale Chickpea Lemon Soup

5 from 1 vote
This feel good simple healthy Kale Chickpea Lemon Soup is a great go-to for a weekday meal or a chilly day. Lemon and kale go great together, and the neutral tasting chickpeas just make it more filling along with some veggies.
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Prep Time 10 minutes
Cook Time 2 hours
Servings: 4 people
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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

Gluten-Free | Dairy-Free | Vegan | Plant-Based | Medical Medium Compliant Friendly Recipe