Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil (or use 3 tbsp broth)
  • 1/2 medium onion (, chopped)
  • 4 to 6 cloves of garlic (, finely chopped)
  • 1 cup chopped carrots
  • 4 celery stalks (, chopped small)
  • 1 tsp fresh thyme ( or 1/2 tsp dried)
  • 1/2 tsp dried oregano
  • 1 tsp poultry seasoning (or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram)
  • 1/2 tsp onion powder
  • 1/8 tsp or more black pepper to taste
  • 4.5 to 5 cups broth
  • 15 oz can of chickpeas or 1.25 cups cooked
  • 1/2 tsp salt (, less or more depending on if the veggie broth is salted)
  • 1 to 2 tsp soy sauce (, tamari for gluten-free, coconut aminos for soy-free)
  • 1/3 cup long grain whit rice (, (I use white basmati, see notes for brown rice), washed well and drained)

Instruction

  • Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
  • Add the broth, chickpeas, salt, soy sauce and mix.
  • Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
  • Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro