Vegan Richa · by Vegan Richa★ 5.0 (79)
Vegan Chickpea Rice Soup
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 20%
CARBS 35G66% OF CAL
7G FIBER6G SUGAR22G OTHER
FAT 4G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting chickpea and rice soup with vegetables and aromatic herbs. This 30-minute one-pot vegan meal is hearty enough to satisfy and offers a gluten-free alternative to chicken noodle soup.
mainamericansoupbeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 20%
CARBS 35G66% OF CAL
7G FIBER6G SUGAR22G OTHER
FAT 4G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1817mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.