Lebanese Vegetable Soup with Chickpeas and Kale Recipe

You can broth the soup however you see fit: chicken stock, vegetable stock, or well-seasoned water. Use more or less of any of the ingredients; this is soup after all, meant to be simple and comforting. The flavors of the soup are most delicious if it’s very warm but not boiling hot when served.

Serves: 8 to 10

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 teaspoons kosher salt, plus more as needed
2 cups diced butternut squash
2 cups or 1 16-20 ounce can chickpeas
2 cups or 1 16-20 ounce can diced tomatoes
2 cups or 1 16 ounce can corn or creamed corn
6 to 8 cups vegetable or chicken stock
4 sprigs fresh thyme
Freshly ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon honey
5-6 cups coarsely chopped kale

INSTRUCTIONS

1. In a large soup pot (5-quart or larger), warm the olive oil over medium heat. Add the onion, carrots, celery, and a teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the vegetables are soft but not browned.

2. Stir in the butternut squash and cover the pot again, cooking and stirring occasionally for a minute or two, until the squash just begins to soften. Add the chickpeas, tomatoes, corn, stock and thyme. Season with black pepper, cayenne pepper, and honey and stir well. Cover the pot and simmer on medium-low heat for about 20 minutes.

3. Taste and adjust seasoning. Stir in the kale and cook for about 5 minutes, or until the kale is softened. Pull out the thyme stems from the pot, and serve the soup warm.