Chickpea Rice Soup
Yes, I realize that it’s spring time and not exactly soup weather. But, plenty of people get summer colds. In fact, my daughter currently has a cold. She’s not a fan of chicken soup which is known to have healing properties. This soup is the next best thing
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks of celery, chopped
- 3/4 cups carrots, chopped
- 1 medium zucchini, diced
- 1 small head of broccoli florets
- 8 cups organic, low sodium vegetable stock
- 1 can of chickpeas, drained and rinsed
- 1/2 cup brown rice (uncooked) or 1 1/2 cups cooked
- 1 1/2 tsp dried thyme
- salt and pepper to taste
Heat 2 Tbsp of olive oil in a large pot over medium high heat.
Add the diced onion and cook until they are just turning translucent. Add in the carrots, celery, and zucchini and continue to cook for 5-6 minutes.
Once the veggies are slightly tender, pour 8 cups of organic, low sodium vegetable stock into the pot, along with the chickpeas, rice, and broccoli florets. Add in the thyme, salt, and pepper, and stir all the ingredients together. If you added in dry rice, you'll have to simmer the soup for at least 40 minutes. If you added cooked rice, it only needs about 15-20 minutes, or until the broccoli is tender and the flavors have melded. Enjoy!