Rustic Cabbage, Chickpea and Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 2 cups water
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 3 large cloves garlic minced
- 2 cups cooked chickpeas
- 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)
- 1 pound shredded cabbage (half of a medium sized head of c
- 1 cup wild rice long-grain brown rice or a blend (i use the lundberg wild rice blend)
- 8 cups low sodium vegetable broth
- dash red pepper flakes (optional for heat)
- Carbohydrate 16.2476932288885 g
- Cholesterol 0 mg
- Fat 1.91416895851425 g
- Fiber 4.4115447414078 g
- Protein 5.09402468748775 g
- Saturated Fat 0.216090208358314 g
- Serving Size 1 1 serving (178g)
- Sodium 6.6477708353082 mg
- Sugar 11.8361484874807 g
- Trans Fat 0.342553333338233 g
- Calories 99 calories
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.
