Rustic Cabbage, Chickpea and Wild Rice Soup
Author -Yields: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 large white or yellow onion chopped
- 3 medium sized carrots peeled and diced
- 2 medium sized stalks celery halved lengthwise and diced
- 1/2 teaspoon celery seed optional
- 3 large cloves garlic minced
- 1 pound shredded cabbage half of a medium sized head of cabbage
- 1 cup wild rice long-grain brown rice, or a blend (I use the Lundberg wild rice blend)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups low sodium vegetable broth
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 2 cups water
- 2 cups cooked chickpeas
- 2 tablespoons freshly squeezed lemon juice
Instructions
- 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.
Notes
Leftover soup will keep in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to one month.