Hearty Chickpea Soup

 

This recipe is super easy, low calorie, and really freaking good.

Ingredients:

2 Tablespoons olive oil

1 medium yellow onion, coarsely chopped

4 cloves garlic, minced

4 medium Yukon gold potatoes, diced

5 medium carrots, circular slices

5 cups veggie broth

2 teaspoons salt

1 tablespoon basil

1 teaspoon oregano

2-14 oz cans garbanzo beans (or about 1 pound cooked)

4-5 cups of greens (kale or swiss chard)

cracked pepper (or regular pepper, whatever.)

salt to taste

Directions:

1. In a large soup pot over medium heat, heat olive oil, onion and garlic until the onions are slightly translucent; about 5 minutes.

2. Add potatoes and carrots and heat for another 3 or so minutes.

3. Add veggie broth, salt, basil and oregano and bring to a boil.

4. Once boiling, reduced heat to simmer; add garbanzos and greens and cook for another 5 minutes. Add salt to taste, I didn’t need to add any to mine because the veggie broth I used already had enough. 

5. remove from heat and let cool before serving, adjust salt to taste and top with cracked pepper.