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.
• I use a mixture of short grain brown rice, pearl barley, and spelt berries found in the bulk section at Whole Foods.