A tasty, budget friendly soup that's vegan, freezes well and makes everyone happy!
In between Christmas and New Year's is the moment in everyone's life where they think "I'm super lazy but I need something that is going to satisfy me without making me feel like I'm on a diet."
That's this recipe.
[clickToTweet tweet="A tasty, budget friendly soup that's #vegan, freezes well and makes everyone happy!" quote="A tasty, budget friendly soup that's #vegan, freezes well and makes everyone happy!"]
At this time of year, when I'm thinking about how I want nourishing meals without too much richness or stomach aches, I reach for this quick and easy soup.
It basically saves your bank account from being sad, and it makes you feel full and happy without feeling like you're starving yourself so you can fit into a new year's eve dress. Please don't do that.
Instead of feeling miz, eat something that tastes really delicious but also gives your body goodness (fiber, vitamins, minerals, etc.)!
This recipe was heavily inspired by a recipe from my friend Alex's, from Delish Knowledge, cookbook Fresh Italian Cooking, which was one of my favorite gifts to give for Christmas.
This comforting soup costs next to nothing, is incredibly filling, and most importantly, tastes amazing. Alex's cookbook is full of easy, flavorful recipes and this soup does not disappoint.
I made a big batch before I left for the holidays, and for the first time in ever, I'm actually looking forward to coming home from vacation because I know I have a bunch of tasty soup in my freezer.
Lemon Chickpea and Rice Soup
- 1 TBSP olive oil
- 1 medium onion diced (1 1/4 cups)
- 2 large carrots diced (1 1/4 cups)
- 4 stalks celery diced (1 1/4 cups)
- 3 cloves garlic minced (1 TBSP)
- 1/2 tsp dried thyme
- 1/4 tsp ground pepper
- 4 cups vegetable broth or chicken broth, preferably low sodium
- 4 cups water
- 15 ounce can chickpeas rinsed and drained
- 1 sprig fresh rosemary
- 1/2 tsp salt
- 1 bay leaf
- 1 cup brown rice
- 2 TBSP fresh lemon juice
- Heat olive oil over medium-high heat. Add onions, carrot and celery. Cook for 7-10 minutes until vegetables are soft.
- Add the garlic, thyme and pepper; stir together.
- Add the vegetable or chicken broth and water and bring to a boil.
- Add the chickpeas, rosemary, rice and bay leaf. Reduce heat to a low simmer and cook for 20-30 minutes until rice is cooked through.
- Reduce heat to low and stir in lemon juice. Enjoy!
Doesn't this recipe look good?! You should probably pin it for later: