Chickpea and Vegetable Rice Soup Recipe

Two bowls of vegetable rice soup with condiments on the side.

Chickpea and Vegetable Rice Soup Recipe

This vegetable soup starts with a foundation of onion, celery, carrot, and Serrano pepper. Next comes broth, rice, potatoes and herbs. It's finished with partially smashed chickpeas to add some vegetable protein and creaminess (without the cream) and a secret ingredient. It's a total comfort soup.

Course Soup, Vegan Soup, Vegetarian Main Dish

Cuisine American

Keyword chickpea soup, vegetable rice soup

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 297.7kcal

Author Susan Pridmore

Ingredients

1 ½ large yellow onions diced
3 celery stalks diced
1 carrot peeled and diced
1 Serrano chile seeded and minced
2 tablespoons extra virgin olive oil
12 cups water see Ingredients Notes
3 tablespoons Better Than Bouillon Vegetable Paste (to taste), see Ingredient Notes
1 cup uncooked brown basmati rice rinsed
2 teaspoons dried thyme
1 teaspoon ground black pepper
2 large russet potatoes peeled and diced
15 ounce can of chickpeas drained
1 large avocado
2 limes juiced
½ cup grated plant-based Parmesan-style cheese such as Follow Your Heart or Violife

Instructions

⏰ Time-Saving Do-Ahead Tips

👉 Prep the onion celery, carrot, and chile ahead and store in the refrigerator for 7-10 days in an airtight container. Or purchase onion, celery, and carrots already diced.
👉 Mash the chickpeas and store in the refrigerator for 2-3 days in an airtight container.
👉 Mash the avocado, squeeze a little lime juice over it to keep it from browning, and store in the refrigerator with the avocado seed for 1 day in an airtight container.

Recipe

Prep the onion, celery, carrot, and Serrano chile using a sharp chef's knife. It's best to peel the carrot before dicing, and if you want to minimize the heat from the Serrano, scrape out the seeds and cut away the pith.
Warm the olive oil in a heavy, large pot suitable for making soup over medium heat. Add the diced onions, celery, carrot, and chile. Sauté until softened, about 10 minutes.
Add the broth and bring to a simmer. Add the rice, thyme, salt, and pepper. Simmer for 10 minutes while you peel and dice the potatoes.
Add the potatoes and continue to simmer for another 10 minutes.
Mash about one-third of the chickpeas using a fork, immersion blender, or potato masher and add both the mashed and whole chickpeas to the soup. Mashed chickpeas add a creamy texture to the soup without using any cream. The more mashed the chickpeas are, the creamier the texture of the finished soup.
Mash the avocado using a fork and stir into the soup with the lime juice and plant-based Parmesan-style grated cheese.
Simmer for another 10 minutes or until the rice is tender.Serve piping hot with crusty bread on the side.

Notes

Slow Cooker Instructions:

Sauté the onion, celery, carrots, and Serrano pepper on the stove top. Some slow cookers have an aluminum insert that can be used on the stove top and then re-seated into the slow cooker. If your slow cooker insert is ceramic, perform this step in a skillet and then add the sautéed veggies to the slow cooker.
Add everything else except the lime juice and Parmesan cheese. Cook on LOW for 5-6 hours or on HIGH for 2 ½-3 ½ hours. If using white rice instead of brown rice, add the rice in the final 30 minutes of cooking to prevent it from becoming mushy.
Stir in the lime juice and plant-based cheese and serve.

Instant Pot Instructions:

Set your Instant Pot to SAUTE. Warm the olive oil and sauté the onion, celery, carrots, and Serrano pepper until softened.
Add everything else except the lime juice and plant-based cheese and lock the lid on the pressure cooker. Set it on HIGH and cook for 15 minutes followed by a 10-minute natural release. If using white rice, reduce the cook time to 5 minutes followed by a 10-minute natural release.
Stir in the lime juice and plant-based Parmesan and serve.

For Meat Eaters

Replace the chickpeas with 2 cups of shredded roast chicken for meat eaters at the table. I purchase chicken already roasted at my market for my husband's servings.

Nutrition