Easy Recipe
Prep Time
10 minutes
Cook Time
35 minutes

This soup comes together quickly, especially if you have some leftover cooked quinoa and chickpeas needing to be used up. A flavorful homemade poultry stock or vegetable stock can make all the difference in this recipe, if you don't have any homemade stock on hand then look for a good organic store bought chicken or vegetable broth. If you are using a salted stock you may need to reduce the salt called for in this recipe. It is better to start with less salt and add more to taste after the soup has come together at the end of cooking time. 

Preparation Note

You'll need 2 cups of cooked quinoa and 2 cups of cooked chickpeas for this recipe.

2 tablespoons extra virgin olive oil
1 medium onions chopped
4 large carrots peeled and chopped
3 cloves garlic crushed
2 teaspoons dried thyme
2 teaspoons dried oregano
½ teaspoons black pepper
2 teaspoons sea salt
6 cups chicken stock (or vegetable stock)
2 cups cooked chickpeas
2 cups diced tomatoes
2 cups cooked quinoa
1 bunches lacinato kale chopped (about 4 cups)