Kale and Parsley soup

Parsley, 5 cup
Kale, 3 cup, chopped stems minced
Onions, raw, 1 cup, chopped
Garlic,2 large cloves
*Extra Virgin Olive Oil, 2 tbsp
Mushrooms, fresh, 1 cup, pieces or slices
Chick Peas, 2 - 28 oz cans,drained and rinsed
Kikkoman - Naturally Brewed Soy Sauce, 1/2 cup
Peas, frozen, 2 cup
vegetarian or chicken boullion McCormick 4 cubes
Pepper, black, 1.5 tbsp
*MORTON Sea Salt, Fine Salt, 2 tsp

In a very large soup pot,saute onions, garlic and mushrooms in olive oil. Add finely chopped parsley and kale, and kale stems. Stir for 2 minutes. Add 12 cups water, boullion cubes, pepper, salt and chick peas. Bring to a boil and simmer for 10 - 15minutes. Puree with hand blender until smooth. I eliminated alittle of the more stringy bits. Add frozen peas.

Serving Size: 12 - 2 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JENBAHA.