I've been on a soup kick lately, and this is a recipe I came across from The Faux Martha via Pinterest did not disappoint.
I made quite a few changes to the original recipe due to my own taste preferences, but I imagine following her recipe exactly would be just as delicious.
Instead of using fresh tomatoes or crushed tomatoes I opted for tomato sauce. I really hate tomatoes and anytime I use them in a recipe, I curse myself for not just using the sauce, so I made sure to do that this time. However, if you like tomatoes, definitely add them in!
Since the texture of the tomatoes would be lacking I decided to add extra carrots and celery. And as most of my cooking attempts go, they're rather large pieces because I hate chopping!
Sidenote: How do you guys handle chopping onions? The second I cut into one my eyes burn so bad I can hardly see well enough to continue cutting.
Ingredients I used:
1 qt vegetable broth
29 oz tomato sauce
1/2 sweet onion
2 garlic cloves
4 celery stalks
1 (15oz) can of chickpeas
3/4 c. brown rice
2 tsp. paprika
1/4 tsp. chilli powder
1 tsp. cumin
salt & pepper to taste
Directions: Saute the onion and garlic in a large pot for about 5 minutes; add in the carrots and celery for another 10 minutes; Add in the rest of the ingredients & bring to a boil then reduce to a simmer for about 30 minutes or until the rice is fully cooked.
I didn't have the delicious looking rice blend used in the original recipe, so I just used Uncle Ben's brown rice and it did the trick. (My husband who REFUSES to eat brown rice, completely loved this soup!)
If I make this again in the future I would probably chop everything up in advance-- and by that I mean have my husband chop everything up for me ;) Otherwise it was a really easy and quick recipe!
I'm linking up with Mary & Emily today, so make sure you visit their blogs for more recipes!