Hearty Chickpea & Vegetable Soup with Brown Rice

🧂 Ingredients

• 0.25 cup leek

  finely sliced
• 3 tablespoons carrot

  grated
• 5 tablespoons fresh parsley
• 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
• 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

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

Nutrition Info