by A nourishing, brothy, veggie-packed Chickpea Kale Soup that’s easy to make in one pot on the stove and ready in 30 minutes. We use canned chickpeas and some staple veggies that you probably already have on hand for this warming, perfectly seasoned vegan soup recipe that’s both good for you and good for the soul.
Friends, if you’re looking for a soup that feels like a hug in a bowl while also being super nourishing and easy to make, look no further than this Healthy Chickpea & Kale Soup.
While I love a good salad as a Registered Dietitian (like, hello, have you tried my15-Minute Tasty & Healthy Broccoli Salad with Chickpeas?!), I first made this soup when I was craving a boatload of veggies BUT wanted to eat something warm and comforting.
A Ton of Veggies in One Easy Soup!
Just like my Creamy Mushroom Rice and Navy Bean Soup with Kale we use plenty of diced veggies, like carrots and celery, plus canned chickpeas to make a well-balanced meal that’s bursting with flavor from the herbs and spices!
Oh, and if you have some veggie scraps lying around, may I suggest using them to make my Homemade Vegetable Stock? I know it might seem intimidating, but it seriously only takes 5 minutes of active time to make, then it’s alllll in the simmering for a few hours, baby!
If you want to use up the leftover kale, my Sautéed Fresh Kale with Garlic and Nutritional Yeast only takes 5 minutes to whip up and is sooo satisfying!
Save this Recipe!
Time to Make Some Veggie Soup!
And luckily, this recipe has been tested and retested by me to make sure it seriously couldn’t be easier to make! Just dump, simmer, and enjoy!
30-Minute Healthy Chickpea Kale Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 3 celery stalks, diced
- 2 large carrots, diced
- 540 ml chickpeas, drained and rinsed
- 540 ml canned diced tomato, no salt added
- 4 cups vegetable stock
- 2 cups kale, destemmed and chopped, I used frozen kale
- 1 lemon, juiced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 tsp chili pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
Equipment
- 1 Large pot
Instructions
- In a large pot over medium heat, sauté the onion, garlic, celery and carrots in olive oil for about 3-4 minutes, until the onions are translucent.
- Add the dried rosemary, thyme, chili flakes, drained and rinsed chickpeas, canned tomatoes, veggie stock, salt and pepper. Increase the heat to bring the soup to a low boil, add the lid, then reduce to a simmer. Simmer for 10-15 minutes, or until the carrots are fork tender.
- Stir in the chopped kale and lemon juice and let the kale simmer. Serve with crusty bread, croutons or crackers and enjoy!
