Vegetable ChickPea Soup With Brown Rice

I’m not feeling the best these past few days, so I ran out yesterday to buy some stuff to make myself a get well pot of yummy plant based vegetable soup.

Downside of living alone is that when I feel crummy I still need to cook myself food, upside is now I have tons of leftover soup to last a few days.

Recipe:

1 carton of organic vegetable broth

1 cup water

1 can of chickpeas drained and rinsed ( I save the chickpea brine from the can and I sautéed the vegetable in it)

3 organic carrots

3 cloves garlic

1/2 yellow onion diced

2 cups cauliflower florets

1 cup green beans I used frozen

Sea salt/ black pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/3 tsp poultry seasoning

Dash of paprika

Optional 2 tbsp of hemp hearts

I prepared a pot of brown rice so I added that to the soup as I served it. You can add gluten free noodles if you’d like instead.

Directions:

In a large pot I added the onion and diced garlic and sautéed them in the chickpea brine for about 5 to 7 minutes. Seasoned with some salt/ pepper. Then I added in the carrots and a bit more chickpea brine and sautéed for 5 minutes.

Now add in the vegetable broth and water and seasonings with the cauliflower, green beans, and chickpeas.

I brought the soup to a boil then let it simmer for 30 minutes to allow the vegetables to fully cook and absorb flavor.

Feel free to taste test the broth and adjust to taste.

Enjoy!

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