Chickpea Tomato Soup

 

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This healthy soup is chock full of goodness.  You’ve got your grains, veggies, and proteins all in one!  Serve with some bread for a medium-sized meal.  Add a salad and you’ve got plenty of food to fill lots of tummies.   This makes a lot of soup – about 6 full size servings.  We often eat it for dinner, lunch the next day, and then freeze two more servings.

  • 1/3 cup brown rice
  • 2 Tbsp olive oil, or water/broth for sauteeing
  • 1 large onion
  • 3 ribs of celery, cut lengthwise and thinly sliced
  • 3 carrots, cut lengthwise if a large diameter and thinly sliced
  • 5 cloves garlic, minced
  • 5 cups veggie broth
  • 4 cups (32 oz) of tomato products; e.g. 4 cups of pureed tomatoes; 2 cups tomato juice + 1 small can diced tomatoes
  • 1 tsp marjoram
  • 1 Tbsp dried basil
  • 2 bay leaves
  • 1/3 cup red lentils
  • 4 cans chickpeas (or 1 lb dry chickpeas, cooked and drained)
  • 1 Tbsp balsamic vinegar
  • salt and black pepper to taste (I find no additional salt is needed above that in broth)

Cook brown rice until done.  Set aside.  (You can, alternatively, cook in soup, but you risk the soup being done before the rice is, so I prefer to cook separately.)

In a large soup pot, heat olive oil.  Saute onion, celery, carrots and garlic for about 10 – 15 minutes.  Add the veggie broth, tomato products, spices, lentils, and chickpeas.  Simmer until everything is tender.  Add cooked rice and balsamic vinegar.  Add salt and black pepper as needed.  Serve hot with bread.

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