Wholesome Chickpea and Brown Rice Soup
This hearty chickpea and brown rice soup offers a comforting, plant-based meal packed with nutrition. Perfect for pressure canning, each pint jar is filled with tender chickpeas, nutty brown rice, and vibrant vegetables, creating a delightful balance of flavors. Perfect for a quick meal or a cozy night in, this vegan soup is gluten-free and free from added nutritional yeast and curry spices.
ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 cup brown rice, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Fresh parsley, for garnish (optional)
steps
- 1.
Rinse and drain the soaked chickpeas.
- 2.
In a large pot, heat olive oil over medium heat and sauté onion and garlic until fragrant.
- 3.
Add carrots, celery, and bell pepper, cooking until soft, about 5 minutes.
- 4.
Stir in the chickpeas, brown rice, diced tomatoes, vegetable broth, thyme, paprika, salt, and black pepper.
- 5.
Bring the mixture to a boil, then reduce heat and simmer for 40 minutes, until rice and chickpeas are tender.
- 6.
Stir in lemon juice for brightness.
- 7.
Pack soup into pint jars, leaving 1-inch headspace.
- 8.
Wipe jar rims, seal with lids, and pressure can according to manufacturer's instructions.
Releated Recipes