Chickpea Rice Soup With Cabbage Recipes
CHICKPEA & RICE SOUP
Under the weather? Chicken soup, schmicken schoup. Brew up a big pot of this comforting vegetarian elixir instead.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Set aside.
- Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
- Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
- Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.
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- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring constantly, for 2 minutes.
- Stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt, then pour in the broth and 1 cup water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender.
- Stir in the lemon juice. Season to taste with black pepper and/or crushed red pepper flakes. If the soup is thicker than you'd like, add the extra cup of water. Serve with fresh parsley, if desired.
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- Heat the oil in a large soup pot over medium heat. Add the onions, carrots, and celery, along with a pinch of salt to get the onions sweating. Saute, stirring frequently, for 5-7 minutes, or until the onions are totally clear and soft. Add the garlic and the celery seed (if using) and cook for another 2 minutes, stirring constantly.
- Add the cabbage, rice, both kinds of paprika, salt, pepper, broth, and water to the pot. Bring to a boil. Reduce to a simmer and cover the pot. Simmer for 45 minutes, or until the rice is completely cooked and tender.
- With the soup still simmering, stir in the chickpeas and lemon juice. Turn off the heat and check the soup for seasoning. Add salt to taste, as well as a dash of red pepper flakes if you'd like a little heat. Serve.
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