Ok everyone, get ready for the most delicious, easy, and hearty soup of your new year! Luckily, most of you should still have a few cool months left to stay in soup mode and give this one a try. I’m not taking full credit for this soup; I do use a little help from a boxed soup base, but who cares! When it comes to meal prepping for my lunches, I think simple, healthy, and delicious. Adding a few special touches to a store bought soup base is a great way to take a long cooking process and shorten it up significantly while still packing a lot of flavor.
For this soup, I use Pacific Organic Red Pepper and Tomato as my base. I always buy the low sodium version so I can control the saltiness of my soup (I’m not big into salty) and add lots and lots of other herbs and spices. This soup takes about an hour from start to finish, and that includes time to cool and portion out! I hope you give this delicious dish a try and enjoy the rest of this beautiful winter!!
—- For those of you who don’t live in Arizona, this is our most beautiful time of the year! We love for winter with cool crisp nights and blue sky afternoons with chill in the air! For those of you digging through biles of snow and negative temperatures, at least this soup will help you warm up!
Roasted Chickpea Veggie Soup
- 1 can chickpeas – no salt added – rinsed
- about 3-4 cups of raw green kale – chopped
- 1/3 yellow onion
- 2 large carrots – peeled and diced
- 1-2 Tbsp. olive oil
- seasonings: black pepper, garlic powder, paprika, basil, salt, onion powder
- feta cheese (for garnish)
- 1 box low sodium roasted red pepper and tomato soup (about 4c)
Preheat your oven to 400 degrees. On a greased baking sheet, spread out your chikpeas and spray with a little olive or canola oil spray. Be sure to rinse and dry your chickpeas first! Top with a little sprinkling of salt, pepper, garlic powder, and paprika. Roast in the oven for 15 to 20 minutes or until they are a light golden brown.
In a large pot, saute onion and diced carrot in a 1-2 Tbsp of olive oil over medium-low to medium heat. If your onions start to brown or cook too quickly, add a little water to the bottle of your pot (just a splash, remember oil and water won’t mix well and can splatter, so be careful!). Once your onions have become slightly translucent, roughly chop your kale and add it to the oil and onions. I typically remove the stems of kale, as they can be tough and chewy. Add a little splash of water to your pot with a little garlic powder, pinch of salt, and pinch of pepper. Cook until kale has become slightly soft (doesn’t need to be cooked all the way).
After about 7-10 minutes of cooking your veggies, add your boxed soup base to the pot and reduce the heat to a light simmer. Add about 1/4 tsp black pepper and a 1 tsp of dried basil (can sub dried thyme for a more savory flavor). Let your soup simmer for 20-30 minutes before adding your cooled, roasted chickpeas. Allow your soup to simmer for an addition 20-30 minutes to allow all flavors to mesh together. When finished, serve with a sprinkle of feta cheese. Can remain good in sealed containers in the refrigerator for 5-6 days. Enjoy and happy new year!