Chickpea and Kale Soup
25Prep Time Minutes
505Total Time Minutes
12Number of Ingredients
PAM® Original No-Stick Cooking Spray
1/2 pound boneless country-style pork ribs
1 cup diced carrot
1 tablespoon minced garlic
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper flakes
1 cup chopped white onion
1 can (15 oz each) chickpeas, drained, rinsed
4 cups chopped fresh kale
2 cans (14.5 oz each) or 1 can (28 oz) Hunt's® Petite Diced Tomatoes, undrained
1 can (14 oz each) chicken broth
1 cup water
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||6 g||25%|
|Vitamin C||34 mg||56%|
|Vitamin A||9790 iu||196%|
Spray inside of 3 to 4-quart slow cooker with cooking spray; set aside. Spray medium skillet with cooking spray. Heat over medium-high heat. Add pork; brown on all sides.
Layer, in order, the carrot, pork, garlic, bay leaves, oregano, thyme, crushed red pepper, onion, chickpeas, kale and undrained tomatoes in slow cooker. Add chicken broth and water.
Cover; cook on LOW 6 to 8 hours or until meat is tender. Remove pork, shred and stir back into soup. Remove and discard bay leaves.
If kale is not available, try Swiss chard, collard greens or cabbage in this recipe.