Sweetpea Soup

Sweetpea Soup 🧡 There’s just something magical about soup — it warms both the body and the soul. I’ve named this one Sweetpea Soup — inspired by its gentle sweetness from sweet potatoes and the hearty goodness of chickpeas.  With the right ingredients, a warm bowl of soup can also be an easy way to boost your intake of vegetables and important nutrients.  The chickpeas are loaded with fiber, protein, vitamins, and minerals — all supporting heart and gut health while helping to lower cancer risk.  Enjoying this warm bowl of goodness with my new mini succulent plants, a sweet anniversary gift from my hubby. Despite their tiny size, these little plants are mighty air-purifying powerhouses. 

Soup Up Your Meal with Sweetpea Soup! 

Ingredients: 

 

2 stalks of celery

½ a large yellow onion, diced

1 red bell pepper, diced

4 to 6 cloves garlic, minced

1 tsp dried rosemary

½ tsp dried thyme

2 medium or 1 large, sweet potato, peeled and diced

2 cups cooked chickpeas

4 cups vegetable broth

4 cups filtered water

½ bunch curly kale, chopped (about 4 cups)

Fresh ground black pepper to taste

 

Directions:

1.     In a large pot, add the onion, red pepper, and celery with a splash of water. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

2.      Stir in the garlic, rosemary, and thyme. Cook for 1–2 minutes, until fragrant.

3.      Add the sweet potato, chickpeas, water, and vegetable broth. Bring the mixture to a boil over high heat.

4.      Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 20–25 minutes.

5.      Stir in the chopped kale and remove from heat. Let the soup sit for a few minutes to allow the kale to wilt before serving.