Easy Chickpea Tomato Soup Recipe

I’ve had a lot of requests for simple dinner and lunch ideas – and this recipe is great for both!

{jumi [files/includes/youtube.php] [S8ylrpAFTrc]}

Ingredients

• 1/2 cup onion
• 3 cloves garlic
• 1 cup mushrooms, chopped
• 1-2 tsp olive oil or veggie broth
• pinch sea salt
• 1 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1-2 Tbsp balsamic vinegar or red wine
• 14-19 oz diced tomatoes
• 14-19 oz can chickpeas (1 1/2 cups cooked)
• 2 cups water (more or less)
• 1-2 cups kale, chopped
• another pinch sea salt

Directions

1. Saute the onione, garlic and mushrooms in a soup pot with the olive oil (or broth) and salt until softened.
2. Add the dried herbs, then the vinegar or wine to deglaze, then pour in the tomatoes and chickpeas. Stir to combine, adding enough water to get the soup or stew consistency you feel like. Add the chopped kale and another pinch of salt, then cover and let simmer for 5-15 minutes.

Do you have any secret soup ingredients? Let me know below, I always love new ideas!