Veggie Chickpea and Rice Soup

Veggie Chickpea and Rice Soup

What a perfect meal to come home to after a week at the beach! It’s wholesome, hearty, and still makes you feel like you’re eating clean (because you are!) This came together in my head basically while in the grocery and I grabbed what I wanted to throw in. It’s full of all my favorites and it has such a great flavor! It’s light, but the rice still gives you some substance so you feel full enough after eating. I always pair soup with apples and some kind of bread for dipping, because it’s the best. It’s soup-er (hah) easy to make and its a one pot wonder. Try it for any season!

Veggie Chickpea Rice Soup

1 cup brown jasmine rice, dry

1 can chickpeas, drained

2 small zucchini, halved and sliced

1 large squash, halved and sliced

1 tsp garlic minced

1 bag of frozen mixed veggies (carrots, onions, potatoes, corn, green beans, okra, peas, Lima beans)

1/2 tbsp Vegetarian Better than Bouillon no chicken base

1 tsp thyme

1 tsp dried rosemary

1/2 tsp oregano

Salt and pepper to taste

6 cups water

1. In a large pot, rinse the rice and then drain. Fill with 3 cups water and bring to a boil, then down to a simmer and cover for 10 minutes.

2. Add in 6 more cups of water, and the rest of the ingredients.

3. Bring back to a boil then down to a simmer and then cook for 15-20 minutes until veggies are tender and rice is cooked through.

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