Hearty Veggie Chickpea Soup
This hearty soup could't be easier or yummier or more warming! Recipe adapted from Cooking Light, I substituted sorghum (a gluten-free grain) for farro (a non-gluten-free grain) and added more chickpeas and veggies. Serve as is or if not dairy-free, top with shredded parmesan.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups onion chopped
- 1 cup celery chopped
- 1/2 cup fresh parsley chopped
- 1 teaspoon fresh rosemary chopped
- 2 cloves garlic minced
- 1 bay leaf
- 3 cups Vegetable Broth
- 3 cups water
- 1 1/2 teaspoon Spanish smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon kosher salt
- 2 15 oz cans chickpeas rinsed and drained
- 1 14.5 oz can of diced tomatoes undrained
- 4 cups Swiss Chard Chopped
- 2 cups sorghum cooked (I generally find that one cup uncooked sorghum yields 2 cups cooked. TIP: Cook the sorghum ahead of time or cook it while you prep the other veggies)
- 1/2 cup green onions chopped (mix of white and green parts)
- Shredded Parmesan Cheese for topping optional
Instructions
- If you haven't cooked the sorghum, start cooking it now while you prep the other veggies.
- Heat oil in a large Dutch oven over medium heat. Add onion and next 5 ingredients (through bay leaf). Cook, stirring frequently, until onions tender, about 7-10 minutes.
- Stir in broth and next 6 ingredients (through tomatoes). Bring to a boil.
- Stir in Swiss Chard and sorghum. Cook until chard wilts about 2 minutes. Stir in green onions.
- Serve and top with Parmesan if desired.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
