Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.

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

  • Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.

  • Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Cook's Notes

This recipe makes enough extra brown rice to be used in Brown Rice Stir-fry. After cooking, allow the leftover rice to cool, then cover and refrigerate.

Reviews (8)

25 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
02/07/2015
I followed the recipe, it tasted like plain water so I had to add a lot of extras to make it taste good. I added "Better than Bullion Chicken" (2-3 tsp), white wine, basil, thyme, pepper, chili powder, coconut sugar (3 tsp), garlic powder. I suggest making one cup of rice only (way too much rice left over if you make 2 cups), and using 4 cups of chicken stock, maybe add one extra can of beans to make this soup less watery, it is too watery with 6 cups of stock. After additions, it was tasty.
Rating: Unrated
02/08/2011
Loved this soup! I make it for myself all the time. Whenever I do make it, I add some chicken flavored bouillon to give it some extra flavor and the result is great!
Rating: Unrated
01/15/2011
Great recipe! Would you know where someone can purchase these cups/bowls? Very charming!
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Rating: Unrated
10/02/2010
full of flavour! great for those cold nights!
Rating: Unrated
01/19/2009
You can also cook the onion with pan spray and reduce the calories even more.
Rating: Unrated
01/13/2009
This soup was very good and easy to make. Added extra garlic and broth, but otherwise followed the recipe and it turned out well. If you want to make rice just for the soup (as this recipe calls for extra for another recipe) about 1/2 cup dried rice is enough. Toasted whole wheat pita is good to serve instead of crackers.
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Rating: Unrated
02/01/2008
This soup was superb! My husband and I both loved it. It was very easy to make, and quick, too. I substituted sno-white mushrooms for the shitake to make it buget-conscious.
Rating: Unrated
12/14/2007
I have made this soup over and over since I saw Martha making it on the show. On a cold, wintery day it's the best thing! My whole family loves it.