Recipe: Chick Pea and Rice Soup || Champaign-Urbana Portrait Photographer

Chick pea and rice and kale soupFor this late Friday morning post, I thought I would share a super yummy soup recipe full of really healthy proteins and great veggies. (In related news, Isa Chandra is pretty much my hero and I love every single one of her recipes.) I made this a few weeks ago and it was nothing but delicious. And because I'm addicted to using our crock pot, and since I didn't have time to let the soup simmer while I could still be home, I adapted the recipe to work in our crock pot. Adaptations I made: 1) I cooked all the veggies in a pan on the stove first, and then once each batch was cooked (onions in one batch with the garlic and the herbs and spices, carrots and celery in another batch, etc), I added it to the crock pot. 2) Instead of cooking the rice (actually I think I used bulgar) with the broth, I cooked it first in our rice cooker while I was sauteeing the veggies. Then I added it to the crock pot, and used a little less broth in the soup, since the grain had already soaked up some liquid. 3) I cooked the soup on high for 1 hour, and then on low for another 3-4 (maybe 5?) hours. Then I added the kale and the chick peas, and the cashew cream sauce.

It was dreamy. Let me know if you try it. I kind of want to make it again this weekend. It's so good!