One of my post pinned recipes is this crock pot chopped veggie soup. Every time I make it, it’s a hit with family, friends and co-workers. I pretty much refer to it as the kitchen sink soup because you can really throw whatever you want into it. That being said I decided to play around and try a different variation of this soup using a ton of kale and chickpeas!
- 1 tablespoon of olive oil
- 3 stalks of celery chopped
- ½ onion chopped
- 2 cloves of minced garlic
- ½ cup of carrots chopped
- 1 medium zucchini chopped
- 1 can of chopped tomatoes
- 2 cans of chickpeas (drained and rinsed)
- 4-5 cups of kale or spinach. (If using frozen you can use less)
- ½ cup of quinoa
- 6-7 cups of vegetable stock
- 1 tablespoon of chili powder
- 1 tablespoon of dried parsley
- 1 bay leaf
- 1 tablespoon of garlic powder
- Sautee carrots, celery, onion and garlic in olive oil for 6-8 minutes.
- Transfer vegetables to crock pot.
- Using a food processor chop zucchini and add it to the crock pot.
- Add kale or spinach or any dark leafy green to the food processor and processes till it's finely chopped.
- Add greens to the crock pot along with the rest of the ingredients.
- Cook on low for 5-6 hours.
Frozen kale or spinach works fine too.
Feel free to add or change any of the vegetables to your liking!
This was the perfect meal and comfort last week while I was under the weather with a cold! It was a hit with the Hubs too and will be going in my crock pot again soon! A perfect lunch or dinner that will leave you full for hours. I don’t know about you but I have been living on soup these days now that the weather is turning colder.
Do you have a favorite soup recipe?