Vegan Chickpea and Rice Soup

🧂 Ingredients

• 1 tablespoon olive oil
• 1 tablespoon vegan butter

  or more olive oil
• 1 medium white or yellow onion

  diced
• 4 garlic cloves

  minced
• 2 large carrots

  peeled and thinly sliced
• 3-4 medium celery stalks

  thinly sliced
• 1 teaspoon poultry seasoning
• 1 cup uncooked white rice
• 2 sprigs fresh thyme
• 1 bay leaf
• 6 cups vegetable broth
• 1 15 ounce can chickpeas with liquids
• Salt/Pepper

  to taste

Instructions

• 1 Heat the olive oil and the butter in a soup pot or dutch oven
  [https://amzn.to/3XIpt3M] over medium heat. Add the onion and a pinch of salt,
  cooking until onion is just tender, about 8 minutes.
• 2 Add in the garlic, carrots, celery stalks and cook another 5 minutes, stirring
  often, until slightly softened.
• 3 Add in the poultry seasoning and rice and toast for 1-2 minutes, stirring often,
  then add in the broth, bay leaf, chickpeas with liquid and increase to a boil.
  Reduce heat to low and simmer for 15 minutes, or until rice is tender.
• 4 Taste, adding more salt/pepper as desired. This will depend on the saltiness of
  your broth and beans. I often add in a splash of lemon if I have it, but
  optional! Divide into bowls and serve.

Nutrition Info