No-Chicken Soup

This week I’ve decided to do a quick 5-day detox for good health. The rules: No meat, animal products (dairy, eggs, etc.), processed foods, refined grains, sugars or sweeteners, bread, and the list goes on. Day one was a snap thanks to this delicious soup I made for tonight’s dinner and to enjoy throughout the week. The broth is enriched with slowly simmered chickpeas and brown rice, and is so thick and rich I promise you won’t miss the meat.

NO-CHICKEN SOUP
Makes a large pot of soup

1 pound dry chickpeas
1 cup brown rice
2 cubes natural vegetable bouillon (I like Rapunzel brand)
3 tablespoons extra virgin olive oil
1 pound carrots, medium dice
½ pound celery, medium dice
1 medium onion, medium dice
kosher salt and freshly ground black pepper

2 Days Before:
Rinse the chickpeas in cold water. Soak overnight at room temperature covered in water.

Day Before:
Rinse and drain the soaked chickpeas. Add the drained chickpeas and 4 quarts of water to a large pot. Bring to a simmer over medium heat. Maintain a very low simmer covered for one hour. Add the brown rice and bouillon to the chickpeas and simmer for an additional hour. Allow to cool and store in an airtight container overnight in the refrigerator.

To finish the soup:
Heat a large pot over medium heat. Add the olive oil, carrots, celery, and onion to the pot. Season with salt and pepper. Saute until the vegetables are tender and are just beginning to brown, about 15 minutes. Add yesterday’s chickpea-rice-broth mixture to the pot and some additional water if the soup looks too thick. Bring to a boil and simmer for five minutes. Season with additional salt if necessary. Serve and enjoy!