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Chickpea and Corn Soup - Core




Source of Recipe


WW Community


List of Ingredients




1 Tbsp olive oil
1 medium onion(s)
4 clove garlic clove(s) chopped
8 cup fat-free, reduced-sodium chicken broth
1/2 tsp. dried Italian Seasoning
1/2 tsp. thyme
3 cups canned garbanzo beans, rinsed and drained
2 cup cooked brown rice
1 cup frozen corn
1/2 tsp. garlic salt

Recipe



1. Cook brown rice in steamer.

2. Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic cook, stirring occasionally, until done. Add broth and seasoning; bring to a boil. Cover, and remove from heat.

Stir 2 cups cooked rice, frozen corn, and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend. Soup is done when the garbanzo beans (chickpeas) are soft.

Season with salt and pepper.

Optional: Garnish with soy cheese; serve immediately.