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chickpea and brown rice soup with vegetables square
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Hearty Chickpea & Vegetable Soup with Brown Rice

This hearty chickpea and vegetable soup with brown rice is full of flavour and comfort, perfect for cold nights.
Course Soup
Cuisine American, International
Keyword Chickpeas, Plant Based, Vegetables, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 213kcal

Ingredients

soup base vegetables

  • 0.25 cup leek finely sliced
  • 3 tablespoons carrot grated
  • 5 tablespoons fresh parsley

soup vegetables

  • 3 carrots sliced
  • 3 stalks celery thinly sliced
  • 0.5 red pepper thinly sliced
  • 0.5 yellow pepper thinly sliced
  • 0.5 cup broccoli florets cut into small pieces
  • 0.5 cup cauliflower florets cut into small pieces
  • 0.25 cup green beans

other ingredients

  • 500 grams cooked chickpeas (about 18oz)
  • 1 tablespoon vegetable oil
  • 1 cup brown rice
  • 1 vegetable bouillon cube low sodium
  • 3 liters water ¾ gallon
  • 1 lemon juice and zest
  • 2 cloves garlic minced or mashed
  • 5 sprigs fresh thyme or substitute 3 teaspoons dried
  • 2 teaspoons black pepper
  • 3 teaspoons salt or more to taste

Instructions

  • If you aren't using precut vegetables mixes, then prepare vegetables according to the indications in the ingredients list.
  • Sauté the soup base vegetables in the oil over high heat until aromatic.
  • Add all the other ingredients to the pot. Cover and cook for 25-30 minutes.
  • Taste and adjust seasoning to your liking.*

Notes

  • * I ended up adding 3.5 teaspoons salt in total. Start with 2.5 and see if you need more - better to under-salt and adjust than to over-salt and correct.