Tomato Chickpea and Rice Soup

This soup comes together quickly and uses ingredients that you probably already have on hand. A tasty and filling vegetarian soup.

Tomato Chick Pea Rice Soup


Today I had no time to make supper. None, nada, zilch. It’s December 7 today and I just started my holiday shopping! Why???? I’m getting worse every year. So today I went out with the 2 year old in tow and hit three different store. It was awful; shopping with my two year old is not fun. But at least I did get some/most of the shopping done. Yea for me, but crappy since it was 2:30 when I got home exhausted and really the last thing I wanted to do was to spend time in the kitchen. I also had to get the other kids from school in an hour so I needed something easy and quick. Soup it is!! 

Tomato Chick Pea Rice Soup
Keeping with meatless Monday’s I decided to make a tomato bean rice soup. I didn’t really have much idea as to what to use, so I just pulled vegetables out of the fridge and put them in a pot and hoped for the best. I added chick peas and cooked brown rice to it would be a complete protein as the soup doesn’t have any meat. Chili powder, cumin, bay leaf, salt and pepper and vegetable stock add some flavouring. 
In a large pot, add a bit of olive oil and heat over medium high. Add onion and garlic, sauté 3-5 minutes to soften onion. Add carrots, zucchini, green pepper, celery and cook for 7-10 minutes.

Tomato Chick Pea Rice Soup

Add potato, can tomatoes, tomato paste, vegetable stock and bring to a boil. Add chili powder, cumin, bay leaf, salt and pepper.

Tomato Chick Pea Rice Soup

Reduce heat and simmer for 20 minutes. Add chick peas and cooked rice. Heat through. Serve with crusty bread if desired.

Tomato Chick Pea Rice Soup

Tomato Chickpea and Rice Soup
Serves 8
This soup comes together quickly and uses ingredients that you probably already have on hand. A tasty and filling vegetarian soup.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 large onion, chopped
  2. 3-4 cloves garlic, minced
  3. 3 stalks celery, chopped
  4. 1 large carrot, chopped
  5. 1 medium zucchini, chopped
  6. 1 small green pepper, chopped
  7. 2 small/medium potatoes, chopped
  8. 1 cup tomato paste
  9. 1 can (27 oz/ 796 ml) tomatoes, diced
  10. 2 cups vegetable stock
  11. 1 can (19 oz/ 540 ml) chick peas, drained and rinsed
  12. 1 cup cooked brown rice
  13. 1/2 teaspoon chili powder
  14. 1/2 teaspoon cumin
  15. 1 bay leaf
  16. Salt and pepper, to taste
Instructions
  1. In a large pot, add a bit of olive oil and heat over medium high. Add onion and garlic, sauté 3-5 minutes to soften onion. Add carrots, zucchini, green pepper, celery and cook for 7-10 minutes.
  2. Add potato, can tomatoes, tomato paste, vegetable stock and bring to a boil. Add chili powder, cumin, bay leaf, salt and pepper.
  3. Reduce heat and simmer for 20 minutes. Add chick peas and cooked rice. Heat through. Serve with crusty bread if desired.
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