Kale and chick pea vegetable soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.0
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 482.2 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 10.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Kale and chick pea vegetable soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    3-4 garlic cloves
    bunch of Kale chopped
    2 baby zucchini
    2 cans chick peas
    1.5 packages of mixed frozen vegetables
    1 cup tomato sauce
    4 cups water
    4 cups of reduced fat, low sodium chicken broth
    spices (italian seasoning works well)


Makes about 8, 2 cup servings
Add 2 tbls of olive oil to stock pot and simmer garlic cloves
stir in chopped kale and sliced zucchini till warm
add water and chicken broth
stir in tomato sauce
Add frozen vegetables and chick peas and seasonings to taste
Simmer on low for 90 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLEY81.

Rate This Recipe