Slow Cooker Chickpea and Vegetable Soup

This Slow Cooker Chickpea and Vegetable Soup is a fantastic dish. For starters, the ingredients combine in a fun and flavorful way, creating a thick and chunky consistency. That kind of texture creates a satiating eating experience, giving the meal a fulfilling finish. Not only that, but the ingredients themselves are filling, too. There are so many delicious vegetables in this soup – onions, carrots, celery, ginger, garlic, and kale. Put it all together with high-protein chickpeas and vitamin- and mineral-rich brown rice., and it’s close to being the perfect comfort food.

Ingredients

(8 servings)

1 yellow onion, diced
2 stalks celery, diced
3 carrots, peeled chopped
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
3 carrots, peeled chopped
4 cups low-sodium vegetable broth
1 tablespoon curry powder
2 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon Kosher salt
2 (15 ounce) cans chickpeas, drained
2 cups kale, roughly chopped
2 cups brown rice (cooked)

Directions

Combine all ingredients except for the chickpeas, kale, and rice in a slow cooker. Cook on low for 4 to 6 hours or on high for 3 to 4 hours.
When finished cooking, stir in the the remaining ingredients. Cook for another 30 minutes on high or until kale is wilted. Serve hot.

Nutrition Facts

Serving Size: about 1 1/2 cups