Kale and Chickpea soup

My husband does not like chickpeas or kale, but he really enjoyed this soup. I used yams instead of potato for an added sweetness. I also used no sodium chicken and beef broth, for an extra hearty flavour.


1 onion, sliced

4 cloves garlic, minced

4 celery stalks, sliced

4 carrots, sliced

500 ml chicken broth

500 ml beef broth

2 yams, diced

5 slices prosciutto

1 bunch of kale, cut  up

2 can chickpeas

1/2 cup barley

1 tbsp olive oil


1. Pan fry the onions until golden brown. Add garlic, celery and carrots. Pan fry for a couple of minutes.

2.  Pour broth into a pot. Add onions, garlic, celery.

3. Add barley and yams. When the yams are almost cooked, add in kale, prosciutto and chickpeas.

4. Simmer for a few minutes and then enjoy!


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