File under effin’ EASY! If you happen to have all the ingredients prepped, this comes together in minutes and makes for a delicious dinner.
On Sunday I’d gone into a kind of Mise-en-Place Production Frenzy. Setting up the ingredients to make tofu salad, chickpea salad, split pea soup (for Christie and I), and a braised portobello sandwich (for Mom, who hates peas).
In addition to all the chopping we’d been cleaning up and doing errands, so I found I was pretty tired and put the ingredients for the chickpea and tofu salads in the fridge. I also put half the carrots int he fridge after deciding to use up a parsnip that had been lurking in the veggie drawer for a while in the soup. The next day Christie made up her awesome tofu salad, but the rest of the onions and celery went back into the fridge with the chickpeas.
Having all the ingredients prepped for this dish meant all I had to do was throw stuff in a pot, simmer for 25 minutes, chop up the tomato and kale, throw in the kale and tomato, simmer for another 15 minutes or so. I had some with a toasted English muffin for dinner and it made my whole lousy day better. Good soup can do that.
The Stuff
- 3 stalks celery, diced fine
- 1 medium to large sweet onion, diced fine
- 1 large carrot, chopped
- 2 t diced garlic
- 1 large tomato, diced small
- 1 bunch of kale, in thin ribbons
- 2 cups cooked chickpeas
- 2 cubes veggie bullion
- 1/4 nutritional yeast
- 1 T poultry seasoning
- 2 T champagne vinegar
- freshly ground black pepper
- 5 cups water
The Making
Heat a 6 qt. pot on medium-high heat and add a spray of canola oil. Add onions and saute 5-7 minutes before adding garlic. Saute together for another 5 minutes and add carrots, celery, and chickpeas. Mix together bullion cubes with water, add to pot along with the poultry seasoning.
Simmer on low for 25 minutes.
Add kale, tomatoes, nutritional yeast, vinegar, and pepper. Simmer for another 10-15 minutes until kale is tender.
Enjoy the chilly autumn evening!