Low-Calorie Tomato Kale Soup Recipe

Beat the cold with this delicious hearty meal during the chilly month of March! This low calorie, low carb, gluten free, and vegan soup will fill and satisfy your appetite. This recipe yields an abundant amount of soup, making it great for meal prep or portioning and freezing.

Ingredients

2 tablespoons olive oil

1/2 each red onion,  small dice

2 stalks celery, small dice

1 bunch kale, cut into strips

1 beefsteak tomato, small dice

2 cloves garlic, minced

4 cups low sodium of vegetable broth

1-28 ounce can crushed tomatoes

1-15.5 ounce garbanzo beans, strained

1/2 cup brown rice

1 teaspoon garam masala

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1/2 cup white wine

2 cups water

Instructions

Place a large stockpot on a stovetop burner, and set heat to medium-high.

Pour olive oil in the stock pot and wait 3 minutes until the oil is hot. Add onion, celery, garlic, fresh tomatoes, and kale to the oil. Cook vegetables for 10 minutes, or until onions are translucent.

Once the onions are translucent add the broth and all other ingredients to the pot. Simmer soup until rice is tender, about 30 minutes. Ladle into bowls, garnish with fresh herbs and ground pepper, and enjoy!

Nutrition facts:
servings: 10 serving size: 10 ounces

calories: 173, fat: 4.1g, sodium: 306.1mg, protein: 5g, carbohydrates: 29.1g, sugar: 3.2g, fiber: 4.4g