In the hustle and bustle of daily life, our pantries often become treasure troves of forgotten ingredients waiting to be rediscovered. Instead of letting those leftover items languish on the shelves, why not turn them into something extraordinary?
I had a few stalks of celery, two small onions, some carrots, and random herbs left over from dinners created in previous weeks. Of course, I always have stray cans of beans, half-used packages of grains, and broths or bullion cubes floating around the pantry. Before I go to the store I will often inventory the refrigerator and the pantry and create meals from extra items I have on hand. This is a great way to reduce food waste and save money!
Today, I’m excited to share a recipe that’s not only delicious but also nourishing – Chickpea and Wild Rice Soup. This hearty soup is a celebration of flavors and textures, combining the earthiness of wild rice with the creaminess of chickpeas. This bowlful of comfort is perfect for chilly evenings or lazy weekends. It is a great way to use up common ingredients that you will have floating around your kitchen.
Chickpea and Wild Rice Soup
Equipment
- cutting board
- Chef's Knife
- dutch oven
Ingredients
- ½ Tbsp olive oil
- 1 onion finely chopped
- 3 carrots sliced into ¼” thick rounds
- 3 celery stalks chopped
- 3 Tbsp nutritional yeast
- 1 Tbsp poultry seasoning
- 1 tsp dried thyme
- 6 cups vegetable broth
- ½ cup wild rice
- 2 15 oz cans chickpeas
- 2 Tbsp fresh parsley minced
- salt and pepper to taste
Instructions
- Heat oil in a Dutch oven or stock pot over medium heat until oil shimmers.
- Add onion, carrots, celery, and black pepper to the pot. Stir occasionally while cooking for 5-7 minutes until vegetables soften.
- Stir in nutritional yeast, poultry seasoning, thyme, and bay leaves, and cook for 30 seconds until fragrant.
- Next, stir in broth and wild rice and bring soup to a boil over medium-high heat for 15 minutes.
- Add chickpeas and reduce heat to medium-low and simmer, partially covered, for 10 minutes.
- Check to see if the rice is tender. If soup is ready remove the pot from heat and discard the bay leaves.
- Stir in parsley and taste for additional salt, pepper, or other seasoning.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.
Looking for more yummy soup recipes?
Check out these other soup recipes for inspiration: Pour over miso soup is great for meal prep and French-inspired lentil soup is a tasty way to warm up on chilly evenings.
