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