This soup comes together quickly, especially if you have 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. Make a batch of this soup on the weekend to have ready-to-go lunches for the week!
Preparation Note
You'll need 2 cups of cooked quinoa and 2 cups of cooked chickpeas for this recipe.
Ingredients
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)
