For a flavorful soup that’s quick and pantry friendly, turn a couple of cans of beans into a super simple wholesome Chickpea Garlic Soup. It’s got just 3 ingredients plus some optional embellishments; this soup is as easy to make as it is delicious.
¼cupsour creamplain Greek yogurt, or canned coconut milk
Lemon wedges
Instructions
Microwave directions:
Bring beans, canned bean liquid, broth, garlic, and pepper to simmer in a large microwave safe container on high for 10 minutes.
Process ½ of soup in blender until smooth or use an immersion blender to blend about half of the soup.
Add smooth soup back to bowl.
Add kale if desired and microwave on high an additional 1-2 minutes to soften the kale.
Stir in sour cream if you want it creamier; taste for salt and pepper.
Serve with lemon wedges
Stove top directions:
Bring beans, their liquid, broth, garlic powder, and pepper to simmer in a medium saucepan over medium-high heat, and cook, stirring occasionally, until beans begin to soften, 5 to 7 minutes.
Process half of the soup in a blender or with an immersion blender until smooth. Return smooth soup to the pot and bring to a brief simmer. Add chopped kale if desired, and stir until kale is wilted. Off heat, stir in sour cream. Season with salt & pepper to taste.
Serve with lemon wedges.
Notes
Let any leftovers cool to room temperature before storing. You can keep it tightly covered in the fridge up to 4 days. Reheat it in the microwave, or in a pot on the stove over low to medium heat.To keep the soup longer, you can freeze it up to 3 months.