Quick & Hearty Chickpea-Rice Soup

by | Updated Dec 12, 2021 | Uncategorized

This is a quick soup if you already have leftover cooked rice.


15 or 16 oz. can garbanzos

1 ½ c cooked brown rice

¼ cup hot water

 ¼ of a chopped onion

 2 tablespoons nutritional yeast flakes

1 teaspoon salt

 ¼ cup finely chopped parsley or 1 tablespoon dried parsley

  ¼ cup pimentos chopped medium-small


Put garbanzos, rice, water, onion, yeast flakes, and salt into 2 quart sauce pan.

Bring to a boil over medium heat. Reduce heat to medium low, cover and cook for 10 minutes.

Add parsley and pimentos and cook 5 minutes more.

Serve immediately with sandwiches and salad.

Source: Journal of Health and Healing reprint. Recipe developed by Donna Patt.

© 2023, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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