• 6 cups cooked chickpeas: 1 pound dry, soaked and cooked, or 4 cans, drained and rinsed
  • 8 cups of veg stock, ( I included 2 cups of the bean broth), use less for a thicker soup
  • 1 large onion, chopped
  • 5 carrots, chopped, about 13 ounces
  • 5 stalks celery, chopped, about 8 ounces
  • 8 cloves garlic, chopped
  • 1 bay leaf
  • 1 heaping teaspoon dry oregano
  • 1/2 teaspoon dry thyme
  • 1 teaspoon black pepper and/or a pinch of red pepper flakes if you like heat
  • 24 ounce can diced tomatoes and juice, I used fire roasted
  • 3 hands full of chopped kale
  • 2-3 tablespoons lemon juice
  • Better Than Bouillon vegetable base, a couple of teaspoons, optional
  • Salt to taste, if desired, or salt substitute
  • Garnish with chopped avocado and red onion if desired

There are many versions of this soup, but this one I took from a short Instagram video that Dan Buettner demonstrated.  I was drawn to the simplicity and ease of it. The soup has a lovely, clean flavor. You can make any number of adaptations that you choose.

8 qt instant pot. If using 6 qt, reduce all by 25%.

Put all ingredients into the Instant Pot except the kale, lemon juice, bouillon if using, and salt.

Set for 5 minutes and let it naturally.  May release pressure after 40 minutes.

Add the kale, lemon juice, Better Than Bouillon base if using, and salt, if using.  Taste and adjust seasonings. Serve hot. Freezes well.

Pretty and very tasty garnished with chopped avocado and red onion.