kale & chickpea soup $6.12 recipe / $0.77 serving

This recipe is from budgetbytes.blogspot.com

Here is a recipe to try using the kale from the garden. If you noticed we have a ton! Go eat some!

kale & chickpea soup

$6.12 recipe / $0.77 serving

I know hot soup may seem characteristically out of place, especially since I'm posting it on the unofficial first day of summer. But, at my work place it's a perpetually cold 65 degrees every single day and a warm bowl of soup is still much appreciated mid-day.

I love this soup because it's light, and packed full of veggies with all of their varied flavor and TEXTURE. Plus, as you may already know, I'm in love with kale... and I love chickpeas only second to kale.

Anyway, I kept this soup simple. I seasoned with bay leaf, oregano, and just a touch of curry powder to add a slight "sweetness." I have a feeling this soup would be amazing with a full-out curry flavor. So, if you love curry, go ahead and up the curry powder for more of an Indian flare. Chickpeas, kale, and potatoes all go really well with curry.

Serve this soup with some hearty bread and you've got a really great, albeit light, meal!

Kale & Chickpea Soup

Total Recipe cost: $5.98
Servings Per Recipe: 8 (about 1.5 cups each)
Cost per serving: $0.77
Prep time: 10 min. Cook time: 35 min. Total: 45 min.

INGREDIENTS		COST
2 Tbsp	olive oil	$0.36
1 medium	onion	$0.59
2 cloves	garlic	$0.16
1 bunch	kale	$0.99
1 (13.5 oz) can	diced tomatoes	$1.09
1 (14.5 oz) can	chickpeas	$1.09
1 whole	bay leaf	$0.10
1 tsp	oregano	$0.05
1 tsp	curry powder	$0.05
6 cups	vegetable broth**	$0.78
1 large	potato (optional)	$0.86
TOTAL		$6.12

**I used vegetable base plus water to make 6 cups of broth.

STEP 1: Dice the onion and mince the garlic. Add both to a large pot along with 2 Tbsp of olive oil and cook over medium heat until soft and transparent (about 5 minutes).

STEP 2: While the onion and garlic are cooking, pull the kale leaves from the hard stems and tear them into bite-sized pieces. Discard the stems and rinse the torn leaves in a colander. Add the rinsed leaves to the pot and cook until wilted (about 5 minutes more).

STEP 3: Add the can of diced tomatoes (with juice) and the can of chickpeas (drained). Also add 6 cups of vegetable broth plus 2 cups of additional water. Add the bay leaf, oregano, curry powder, and stir.

STEP 4: Wash the potato well and then cut into small cubes (small enough to fit on a spoon). Add the cubed potato, bring the pot up to a simmer, and cook until the potato is tender (about 15-20 minutes). Give the soup a final taste and adjust the salt or other seasonings to your liking. Serve hot!