Sunday Afternoon Soup


This soup is 100% inspired by my dear old friend Isha. Isha is one of those people who often cooks sans recipe and just inuits her way into an amazing recipe. I'd like to think I'm starrrrrting to lean that way. But I'm not there yet.  This soup, as Isha said when she first shared the recipe takes time to cook. It's very much a Sunday afternoon kinda thing as you can cook it slow and low for hours - but really you want to cook it slow and low for at least 2 because it actually tastes bad before it tastes good.  Weird but true. Also - disclaimer - there is no pumpkin in this soup, but it was just so darn pretty I had to include it in the picture. Please forgive me. 

What I will say about this soup is it's just SO crazy nourishing and delicious (and healthy) that it may just become a fall + winter staple. I also love that you can make so many different substitutions as far as what you put into it. As long as you have a bean of some kind, some greens, a leftover grain of any kind (if you want it in there), and some spices you're good to go. Broth of any kind is used so if you're into the 'bone broth' think or interested in using your own chicken broth - always a great idea, otherwise veggie broth and/or water works fine as well. I hope you enjoy this soup as much as I do. It's perfect for a lazy, rainy day of netflix and cozy blankets!

this recipe makes about 6 servings


  • 4 cups vegetable broth (or whatever broth you prefer. I do love a good bone-broth when things get chilly so use what you got)
  • 4 cups filtered water (plus more if soup cooks down a lot) 
  • 1 bunch kale or chard de-stemmed and chopped into small strips
  • 1 can of adzuki beans (or chickpeas) 
  • 2 leeks washed and thinly chopped
  • 1/2 cup of salsa (I like using tomatillo best)
  • Juice of 1 whole lemon
  • salt to taste
  • 1 tsp chili powder
  • 3 garlic cloves chopped or 1 tsp garlic powder


  1. Add everything into a large soup pot. Bring to a boil, then cover and simmer for "hella hours" as my friend suggests (Oh to be born on the West Coast) or at least 2 because it actually tastes kinda bad before it tastes really good. If you need to, add a bit more water after an hour or so in the cooking process. Otherwise you can really leave this puppy alone on a low simmer for up to 4 hours. It's totally fine. Or chill. 
  2. Adjust seasoning as necessary when soup is ready (perhaps a bit more salt or pepper) and serve as is or over a bed of rice, quinoa or barley.