Summer Soup

A lemon bean soup that is refreshing, simple, and packed with nutrients.

INGREDIENTS

  • 1 can of chickpeas
  • 1/2 large yellow onion
  • 1 cup water (can sub veg. stock if you have it available)
  • 1 t. garlic powder
  • 3-5 stalks of kale (can sub spinach)
  • 2 T. Nutritional Yeast
  • Salt
  • Pepper
  • Juice from 1/2 lemon
  • EVOO

DIRECTIONS

  1. Heat a pan over medium heat.
  2. Thinly slice the onion. If using kale you may chop it up at this time as well to your desired size.
  3. Place onion, chickpeas (with brine), and water in a pot. Simmer over medium high heat for about 6 minutes.
  4. Add in garlic powder, kale, and about 3 T. of EVOO. Allow to simmer for another 3-4 minutes. 
  5. Add nutritional yeast, salt, and pepper and stir to combine.
  6. Add juice from the lemon.
  7. Serve in a bowl topped with a lemon wedge and drizzled EVOO. 
  8. Adjust seasonings as needed and ENJOY.

* Serves 1-2

** Add toasted sourdough or a side salad for a fuller meal.

*** You may need to adjust the water and oil depending on your preference. Sometimes I prefer lots of broth and other times I like it thicker. Enjoy!