Kale & Garbanzo Soup

I try to make a big pot of soup every Sunday.  After having it for a meal that day, sometimes we use it for lunch for a couple of days during the work week.  Otherwise, I freeze it in single serving batches for later. 

This weekend I made a kale and garbanzo soup.  It was very simple but tasty.  I used some garbanzo beans that I had cooked myself from dried beans and then frozen.  Certainly canned beans could be used, although I think home cooked beans are far better and a bonus is that they are much cheaper. 

I also put two whole bunches of kale into the soup instead of the one bunch specified in the recipe.  I liked it a lot with the two bunches, but unless someone really loves kale, it may have been a bit too much.   The added kale made it a little less like soup and more like a "beans and greens" dish, which surely isn't a bad thing. 

I will surely start getting tired of soups soon, but it hasn't hit me yet. 

KALE & GARBANZO SOUP

 Olive oil or coconut oil for sauteeing

½ cup onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2 garlic cloves, minced
1 bunch of kale, (approximately 4-6 cups chopped)
1 ½ quarts vegetable broth
3 cups garbanzo beans, drained
½ tsp. curry powder
1 Tbsp. vegan Worcestershire
1 Tbsp. brown sugar
1 Tbsp. soy sauce or tamari
1-3 tsp tabasco sauce, optional
1 cup almond milk

In a stockpot, saute the onion, celery, and carrots in the oil for about 5 minutes.  Add the garlic and saute another 2 minutes.  Stir the kale into the onion mixture, turning the kale over to help it to wilt. 

 Add the vegetable broth to the mixture and bring it up to a boil, then simmer covered for about five minutes.  Add the garbanzo beans, curry powder, Worcestershire, brown sugar, soy sauce, and tabasco sauce.  Bring to a boil, reduce heat, and simmer for about 15 minutes.

 Add the almond milk and cook until heated   through, about two to three minutes.