After-Thanksgiving-detox, this one’s for you. There’s not a bad thing about this soup. I didn’t even slip in half and half like I usually do. It’s vegan and vegetarian friendly to boot. Besides chopping up some veggies, this soup is simply effortless. Dump the ingredients in a dutch oven and step back. Fit in a quick workout. Pack a lunch for tomorrow. Pluck your eyebrows. Throw in a load of laundry. Or bake healthy chocolate chip cookies. Just let it be. It’s that kind of soup.
If you’re having a déjà vu moment—this soup has made an appearance on the blog before. You’re not going crazy. It’s since received a minor recipe makeover, which of course requires an updated photo shoot from Glamour Shots by Mel (that’s me). I’m contemplating a blog name change. What do you think?
Enough crazy talk. Guaranteed, this soup will add some healthy sanity to your life (and mine for that matter).
In a 5-quart Dutch oven or large soup pot, heat oil over medium and saute onion and garlic for about 5 minutes. Season with salt and pepper. Add carrots, celery, and tomatoes to dutch oven. Allow to cook for 10 minutes.
Add crushed tomatos, bay leaves, paprika, cumin, chili powder, broth, rice, and chickpeas. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until rice is tender, stirring occasionally. (Soup will thicken as it cooks.)
Taste and add spices as needed. Discard bay leaves. Garnish with chopped parsley before serving.
Tomatoes not in season? Use a 28 oz. can of crushed tomatoes instead of 15 oz.
*I use a mixture of short grain brown rice, pearl barley, and spelt berries found in the bulk section at Whole Foods.
To deseed pomegranates without a mess, place a halved and stretched pom into a ziplock bag. Close and smack the peel of the fruit with the back of a wooden spoon, releasing just enough seeds for your desired serving. Store in the fridge.