Chickpea and Wild Rice Soup
Chickpea and wild rice soup is a celebration of flavors and textures, combining the earthiness of wild rice with the creaminess of chickpeas. This recipe is a nutritious bowlful of comfort that's perfect for chilly evenings or lazy weekends.
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.
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