Chickpea Rice Soup With Cabbage Recipes

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CHICKPEA & RICE SOUP



Chickpea & Rice Soup image

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

1/2 cup uncooked brown rice (or 1 1/2 cups cooked (I use brown Basmati rice, but really any rice should do just fine))
1 tablespoon olive oil
1 tablespoon butter (can sub another tablespoon of olive oil)
1/2 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and diced (about 1 cup))
1 stalk celery (diced (about 1/3 cup))
2 medium cloves garlic (minced (about 2 teaspoons))
1/2 teaspoon dried thyme
1/8 teaspoon turmeric
1 small bay leaf
Pinch red pepper flakes
1/2 teaspoon kosher salt
6 cups vegetable broth
1 15-ounce can chickpeas, drained
Additional salt and freshly ground black pepper to taste

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.

CHICKEN, RICE AND CABBAGE SOUP



Chicken, Rice and Cabbage Soup image

A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.

Provided by Molly53

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

6 cups low-fat chicken broth
2 medium onions, sliced
1/2 cup basmati rice (regular long grain white rice will also work)
1/3 head cabbage, coarsely chopped
2 slices lemons
1/2 lb cooked chicken, chopped (may also use cooked turkey)
3 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/8 cayenne pepper
1 tablespoon cornstarch, mixed with
1/4 cup chicken broth

Steps:

  • In a medium saucepan over high heat, bring chicken broth to a boil.
  • Add onions and rice.
  • Reduce heat to low.
  • Simmer, covered, for 12 minutes.
  • Meanwhile bring a large pot of water to a boil.
  • Add cabbage and boil for 2 minutes.
  • Drain.
  • Add cabbage and lemon slices to the broth/rice.
  • Simmer for 5 minutes.
  • Add chicken, parsley, salt, white pepper and cayenne.
  • Simmer until the chicken is heated.
  • Stir in the cornstarch mixture.
  • Return soup to a simmer.
  • Serve hot.

CHICKPEA AND CABBAGE SOUP



Chickpea and Cabbage Soup image

Delicious and light tomato-based soup. A dollop of fresh hummus on top tastes unbelievable ! *Note: Depending on how brothy you like your soup, you can just adjust the amount of liquid. So if you want it to be more like a stew, use less water and stock, and if you want it to be more like a light soup, add more.

Provided by Munchkin1287

Categories     Beans

Time 55m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 onions, chopped
3 garlic cloves, minced
24 ounces vegetable broth
12 ounces water
1 tablespoon tomato paste
8 ounces canned tomatoes, diced
4 cups cabbage, roughly chopped
2 zucchini, diced
3 tomatoes, chopped
2 cups green beans, chopped
4 cups spinach, fresh leaves
1 vegetable bouillon cube
12 ounces chickpeas, canned
salt and pepper, to taste

Steps:

  • Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
  • Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
  • Add all the other ingredients.
  • Cover and simmer for approximately 30-40 minutes. Stir occasionally.

Nutrition Facts : Calories 181.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 1.1, Sodium 661.6, Carbohydrate 35.8, Fiber 8, Sugar 9.4, Protein 8.3

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