Wednesday, March 13, 2013
Chickpea and Rice Soup (Vegan).
This flu season has hit my family hard, ya'll. It seems like one of us has been sick since December. This week, we have yet another bug that is taking its time to make its rounds through our house.
I haven't left the house in five days except to teach a yoga class. I think I may have forgotten what actual human interaction really feels like.
No one has been eating anything substantial, despite my best efforts. There's been lots of crying, more coughing, and a ton of sleeping going on, except not, you know, at night.
And all hail the wrath of an angry, sick 4 year old. There's nothing quite like it.
When I was little, I remember eating chicken and rice soup when I was sick. Comforting, hearty, it was always the perfect just-getting-over sickness soup.
This is my best version of it to date. I've made it in the past, but like yoga , cooking is a practice. And I think I finally perfected this baby. Every one ate, sickness or not, and loved it. Finally, some good nutrition into these sicky little bodies.
Cole, my soup-lovin' middle son, actually gave it two thumbs up and told me "It's awesome! Write that!" (So there you go).
1 yellow onion, chopped
2 cloves of garlic, minced
1 sprig of fresh rosemary (or about 1/2 tsp dried)
1 sprig of fresh thyme (or about 1/4 tsp dried)
3/4 cup of rice
2 stalks of celery, sliced
1 medium zucchini, sliced into half moons
3 carrots, diced
4-5 cups of vegetable broth (chik'n flavored veggie broth would be best if you can find it)
2 14 oz. cans of garbanzo beans, drained
2 cups of de-veined and chopped rainbow chard
salt and pepper to taste
Saute the onion, garlic and celery until soft. Add in the rosemary and thyme, cook 1 minute. Add in the broth, rice, carrots, zucchini and bring to a boil. Lower heat and simmer about 10-15 minutes. Add in the chard, garbanzo beans, salt and pepper to taste, and cook another 5 minutes.
Serve warm with a fresh baguette.