(modified from a Plant-based on a Budget recipe, made SOS free)
Ingredients:
1 medium yellow onion, thinly sliced
6 garlic cloves, thinly sliced
3 large carrots, diced
4 celery ribs, diced
½ jalapeno, diced (optional)
2 teaspoons of paprika
1 ½ teaspoons of Poultry seasoning
8 Tablespoons of Bada Bing Bouillon + 8 cups of water
2 (15-ounce) cans of chickpeas, rinsed and drained
1 (15-ounce) can of diced tomatoes
3 cups of cooked rice or grain
1 lemon (optional)
½ cups of parsley, chopped (optional)
Preparation:
Dry sauté the onion and cook for 2 to 3 minutes or until it starts to become tender and translucent.
Add garlic, carrots, celery, jalapeno (optional), paprika and poultry seasoning. Mix well and cook for 5 minutes, stirring often to prevent the spices from burning.
Add Bada Bing Bouillon vegetable broth, tomatoes, and chickpeas. Mix well, cover and bring to a boil.
Reduce the heat to a simmer and cook for 15 minutes or until the carrots are soft.
Add rice or grain and gently mix.
Remove the lid, and squeeze half of the lemon (optional), and add the parsley (optional).
Notes:
Cut the veggies evenly, so they cook evenly. Add additional veggies as desired (optional).
Use high-quality stock: It makes up the base of the soup, so it’s important to use a good-quality, rich stock for the best flavor. We use our Bada Bing Bouillon.
For thinner soup: Add more vegetable broth (or water). You may need to adjust the seasonings, too.
Change it up:
Try swapping the poultry seasoning or adding another spice to amp the flavor and/or change up the flavor profile.
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