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meatless rice and chickpea soup vegan vegetarian gluten free leftover rice recipes healthy ways to use leftover rice veganuary recipes with rice

Greek Chickpea Soup with Rice & Lemon

Kelly Jensen
This Greek chickpea soup is a fantastic and hearty recipe for leftover rice- bright, fresh, dairy free, and dairy free!  This soup is loaded with fresh vegetables, leftover rice, and canned chickpeas.  A great clean out the fridge recipe.
5 from 4 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 193 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion sliced
  • 3 cloves garlic
  • 2 carrots diced
  • 2 stalks celery
  • 2 13.5 ounce cans No-Salt-Added Chickpeas drained
  • 8 cups Vegetable Stock
  • 3 bay leaves
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 3 cups cooked rice
  • 2 lemons juiced (about 1/4 cup)
  • 1/2 cup fresh parsley chopped

Instructions
 

  • In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
  • Add the canned chickpeas, vegetable stock, bay leaves, herbs de Provence, salt, and pepper.  Bring to a boil, then cover and reduce to a simmer.  Simmer for 20 minutes until vegetables are tender.
  • Remove bay leaves from soup pot, and stir in the fresh parsley.
  • To serve, dish rice in the bowl first, then pour hot soup over rice. Enjoy!
  • Once soup has cooled, then add rice directly into the cold soup to prevent overcooking.

Nutrition

Calories: 193kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 1662mgPotassium: 218mgFiber: 3gSugar: 5gVitamin A: 4530IUVitamin C: 29mgCalcium: 53mgIron: 2mg
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