Chickpea and Brown Rice Soup

Happy Autumn!  Hope everyone is getting outside and enjoying the change of seasons.

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We recently did a juice cleanse, and this was the first real meal I ate after cleansing.  I wanted something extremely healthy, but also filling and really quick/easy, because I was hungry! This came together within minutes and hit the spot.  One note, if you follow the directions exactly, the chickpeas will be kind of mushy.  I happen to like that texture of them in the soup, however, if you like more of a bite to the chickpea, just add them in at the end before serving.  I thought it was delicious, but then again, I hadn’t eaten in 3 days… so I hope in fact it actually is delicious – you’ll have to let me know!

MIM Chickpea and Rice Soup

4+ cups vegetable broth

1 celery stalk

1/2 large carrot

1/4 yellow onion

1 cup brown rice

1/2 cup cooked chickpeas

fresh parsley

Chop the celery, onion and carrot into small pieces then saute them with a splash of veggie broth for about 5 minutes, until they start to soften.

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Add the rice and chickpeas, mix well, then pour in the remaining veggie stock.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Serve with a sprinkle of freshly chopped parsley.

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Chickpea and Brown Rice Soup from Meatless in the Mountains

www.meatlessinthemountains.com

Ingredients

  • 4+ cups vegetable broth
  • 1 celery stalk
  • 1/2 large carrot
  • 1/4 yellow onion
  • 1 cup brown rice
  • 1/2 cup cooked chickpeas
  • fresh parsley

Instructions

  1. Chop the celery, onion and carrot into small pieces.
  2. Saute the veggies with a little splash of vegetable stock for about 5 minutes until they start to soften.
  3. Add the rice and chickpeas, mix well, then pour in the remaining vegetable stock.
  4. Bring to a boil, then reduce to simmer for 30 minutes.
  5. Serve with a sprinkle of freshly chopped parsley.

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