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Red Pepper and Chickpea Soup with Kale

Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate. Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate ~ The Complete Savorist With the weather turned cool, (ok, COLD, it’s snowing outside and couple days ago it was 9º), this soup is perfect to warm you up. It’s hearty and packed with layers of flavors. And because it’s hearty, it will fill you up too.  So much so, that us carnivorous folks might not even notice it’s a vegetarian dish (vegan if you omit the queso fresco).

I don’t often eat vegetarian or vegan dishes due to the dietary protocol I am to follow.  Occasionally, though, I get enough of the required animal protein in my other meals that I can go veggie style. Tonight was one of those nights. I had the required animal protein and was able to ‘treat’ myself to with Red Pepper and Chickpea Soup with Kale.

Even before the surgery, a meal was rarely complete without some kind some meat. But with this dish, I didn’t miss the meat.  If you must have some animal protein, some shredded chicken would be right at home in this dish…or maybe even some of that left over turkey you need to get rid of, but just can’t handle one more sandwich of.

I love the simplicity and ease of this Red Pepper and Chickpea Soup with Kale.  One pot, toss in a few ingredients at a time, watch it bubble away, stir occasionally, add a few more items. Dinner is done!Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate ~ The Complete Savorist I warmed up corn tortillas to dip in the broth, as I didn’t want to waste any of the fragrant and flavorful liquid. Or maybe I lifted the bowl to my mouth…I’ll never tell.

If you happen to have leftover cooked rice and want to save time/create a shortcut, decrease the liquid by 2 cups, add two cups cooked rice at the end after the kale and chickpeas have been added.

Red Pepper and Chickpea Soup with Kale

Course: Soup
Cuisine: American
Author: Michelle De La Cerda
Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate.
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Ingredients

  • 2 red bell peppers; diced
  • 1 cup onion; diced
  • 1/2 cup rice; uncooked
  • 2-15 oz cans chickpeas; drained and rinsed
  • 10 cups water/broth or a combo thereof
  • 1 lime; juiced (about 3 tbsp)
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • Salt/Pepper to taste
  • 3 cloves garlic; minced/grated
  • 1 tbsp cilantro; diced
  • Extra virgin olive oil
  • 1 bunch kale; torn
  • Queso Fresco

Instructions

  1. In a large pot, add a small about of olive oil and heat over medium high heat
  2. Add the bell pepper, allowing to blacken slightly on each side, 5-6 minutes
  3. Add onions, cook an additional 2 minutes
  4. Add 2 tablespoons olive oil
  5. Add rice, garlic, cumin, salt, pepper, and chili powder, stir well and constantly until the spices have bloomed and the rice begins to brown
  6. Add the liquid, bring to a boil and reduce heat to medium
  7. Allow to simmer for about 20 minutes or until the rice is cooked; stirring occasionally
  8. Add the cilantro and lime juice
  9. Add the chickpeas and kale
  10. Bring back to a low simmer
  11. Serve with queso fresco

Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate ~ The Complete Savorist

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  • Christie - Food Done Light
    November 14, 2014 at 6:58 am

    What a delicious soup. I love that it is vegetarian but still getting protein from the chickpeas.

    • Michelle
      November 14, 2014 at 11:22 am

      Thank you Christie, it’s easily made vegan with omitting the queso fresco. But I love the cheese in it.

  • The Food Hunter
    November 14, 2014 at 12:43 pm

    Add this to the list of food you will make me when I come visit
    yes, I just invited myself to your house 🙂

    • Michelle
      November 14, 2014 at 2:33 pm

      You are more than welcome anytime!

  • Patricia @ Grab a Plate
    November 14, 2014 at 10:18 pm

    Simply gorgeous! I love all these ingredients, and topped w/ queso fresco? YUM!

    • Michelle
      November 14, 2014 at 11:31 pm

      Yes, Patricia, it’s queso fresco, one of my favorite cheese.

  • Patty Haxton Anderson
    November 16, 2014 at 6:08 am

    Beautiful bowl of soup Michelle.

    • Michelle
      November 16, 2014 at 10:06 am

      Thank you so much Patty!

  • KC the Kitchen Chopper
    November 16, 2014 at 11:04 am

    This healthful soup is right up my alley. Delish! Love all the colors. Pinned and SU’d! 🙂

    • Michelle
      November 16, 2014 at 12:57 pm

      Thank you KC! I appreciate that so much. I love your stuff too. So good for you, but wonderful flavors as well.

  • Debra Clark
    November 16, 2014 at 7:25 pm

    Big fan of soup and this looks amazing! Can’t wait to give it a try.

    • Michelle
      November 16, 2014 at 8:50 pm

      Thank you so much Debra.

  • Emily Bites
    November 21, 2014 at 10:41 am

    I have some kale I need to use in the fridge and this looks perfect! I love chickpeas too. Thanks for sharing!

    • Michelle
      November 21, 2014 at 2:32 pm

      Thank you Emily, This is really a ‘toss-in’ kind of soup, toss in whatever you have lying around that needs to be used up.

  • Sandi Gaertner (@sandigtweets)
    November 21, 2014 at 10:49 am

    What a beautiful soup. So thick and filling, perfect for a cold night.

    • Michelle
      November 21, 2014 at 2:31 pm

      Thank you Sandi. We’re having lots of cold nights here.

  • Kim - Liv Life
    November 21, 2014 at 10:57 am

    I’ve always loved kale, but I’ve just discovered how much I LOVE it in soup! And this is one I can see my finicky daughter eating as well. Printing for our Thanksgiving break menu…(I’m so ready for a week off!!)

    • Michelle
      November 21, 2014 at 2:31 pm

      I’m completely with you in soups. It stays firm unlike all other greens.

  • Dorothy at Shockingly Delicious
    November 21, 2014 at 11:09 am

    Your soup is gorgeous! Love the kale in there!

    • Michelle
      November 21, 2014 at 2:31 pm

      Thank you Dorothy! Colorful and nutritious.

  • Susan // The Wimpy Vegetarian
    November 22, 2014 at 9:33 am

    This looks perfect for me. Especially with all the rainy weather we’re having right now 🙂 And great idea for using leftover turkey in it as an option for those who want more protein.

    • Michelle
      November 22, 2014 at 4:11 pm

      Oh we’re having rains too, but it’s beginning to turn to snow! I always like more protein in my dishes.