January 12th, 2013

Chickpea & Rice Soup With A Little Kale

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Serves 6
Total time: 40 minutes || Active time: 15 minutes

Chickpea & Rice Soup

See those sets of footprints in the snow? Now notice where one set disappears? That was when soup was carrying you.

It’s January (again? wtf!) in the midwest. The Christmas lights are coming down (well, they should be anyway), the Valentine’s hearts have not yet appeared, and the New Year’s Resolutions are just beginning to wobble. The only thing that’s keeping society from falling to pieces is soup!

Invite a friend over, break some bread (olive sourdough spoken here), and inhale big bowlfuls of comfort like this one. Chewy rice and succulent chickpeas, fragranced with rosemary, thyme and celery, pulled together by luscious cashew cream. And of course I throw in a little kale at the end for good measure. I chose lacinato because it holds its bite, but you, of course, can use whatever you like! Some green onions on top add another whiff of of flavor and even a hint at Springtime, which — hard to believe — is just around the corner. I promise.


~ I used red rice here, but you can use whatever you like. Just note that brown rice will have a longer cooking time, so plan accordingly.

~ A good strong broth is essential for flavor here. I recommend Better Than Boullion, No Chicken flavor if you can get your hands on it. So worth it! Especially in the winter months when you might not have any homemade.

~ If — for whatever reason — you don’t want to use cashew cream, unsweetened plain almond or soy milk will work. It doesn’t get as creamy, but it’s still yummy! Just please double and triple check that it’s unsweetened, or it’ll be awkward tasting.


3/4 cup cashews, soaked in water for 2 hours or overnight

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth

1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale

Thinly sliced green onion, for garnish


Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a minute more.

Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.

Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.

It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.

255 comments to Chickpea & Rice Soup With A Little Kale

  • George

    Wow, looks great! I see in a lot of your recipes that you like to soak nuts over night or over several hours. Usually I just boil them. Have you ever tried to boil cashews or other nuts instead of soaking them? Have you noticed a difference?

    • IsaChandra

      I have! It works. Secret: I’ve also microwaved for 2 minutes. I’m a terrible person. For a long time, I thought that there was a difference, so I never mentioned it. But now I’m pretty sure there isn’t.

  • awesome! it must so tasty. A pity cashewnuts are so expensive cause I could to this every day!

  • Jessica

    Isa, you are so funny! I laughed out loud at the “soup was carrying you” part at the top. Oh, and your recipes are awesome too. Can’t wait to try this one.

  • Do you think boiling nuts instead of soaking will remove nutrients, etc compared to soaking?

    • Vanessa Klein

      This recipe Is sooooo good! I add extra kale and mushrooms and omit the oil and it’s a perfect gem! I’ve Made this many times! Gets a 5 star from our household! Thank you Isa! #GameChangerSoup

  • OMG the footprints opener made the recipe worth it right there. I can’t stop chuckling…
    Making the recipe too, of course. Continuing to enjoy Appetite for Reduction, made chocolate cherry bread for new years as a special treat. Next up: this soul-satisfying, head-cold butt-kicking chickpea soup!

  • This sounds fantastic. Love love love soups in the winter time.

  • KrisB

    This looks great! And so easy! Can’t wait to make this. Thanks for sharing the recipe.

  • Michelle W

    YUM! I will use my soy-free Not-Chik’n broth cubes.

  • kate

    Any idea on how much cashew cream the recipe actually uses? I’ve already got some made and i’m not sure how what the equivalent measures are from cashews + water to cream.

  • I’ve got lentil, kale & potato soup simmering on the stove right now, LOL. This soup sounds like another great hearty winter soup, thanks Isa!

  • jackie

    so yummy!

    think will there be any difference if i replace the kale with collard greens and swiss chards? (have tons of that from CSA this week)

  • Nicole

    I’m making it right now and the cashews came out to 1 1/2 cups (to previous poster, kate).

  • Inexperienced cook

    This sounds wonderful! I apologize if this is a dumb question, but where is the note about the rice?

  • jen

    I’m always excited about the recipes that call for soaked cashews, but haven’t made any because I don’t have a blender…would thinning out tahini or a nut butter work in a pinch? Sorry if this is a dumb question….

  • FYI, I made this tonight because I had everything on hand except the cashews–and I’m here to say that tahini is a great sub. I also added a medium potato (little cubes) at the same time as the other veg to thicken/starch it up a little bit, and stirred in a couple tablespoons of tahini at the end.

  • Jessica

    Hi, if i was to substitute almond milk, how many cups would I use?

  • Adam

    I just made this. ‘Twas quite wonderful.

  • Kimberly German

    Just made this tonight. LOVE, LOVE, LOVE it!!

  • Sean

    Oh. Em. Gee. This was so good. Thanks for another winner! I decided to make it with pearled barley instead of rice, because I prefer the texture in soups, so I added extra water and cooked it for longer. Perfect for the weather here in Denver!

  • I made this tonight but used white kidney beans instead of chickpeas- I already eat so much hummus made with chickpeas– it is an awesome, quick and nutriciouc recipe. Thank you!

  • Leslie

    Just made this and it was amazing! I used pearled barley instead and it was great – also used a but of fresh marjoram and doubled the garlic as my hubby and I are HUGE garlic lovers! Thanks for this great recipe!

  • cat

    I love your recipes – and this sounds great! In fact it’s going to work with where I’m at on the anti-candida diet, so I’m making it tonight. Hope I’m not out of my homemade bouillon, though! Did you know that Better Than Bouillon has added sugar in it? Just FYI… It might not bother most people, and I was shocked to see it in the ingredients because I used to use it all the time. Just thought you might want to know, as I never used to even check ingredients until a month ago.

  • Kate

    Wow. Just made this and it was delicious! I ended up using a heapin 1/3 cup of cashew butter. Only had about 2 cups of garbanzos but added in about a cup of mushrooms too. Finished with a full firmly packed 6 cups of lacinto kale. The house smells incredible and this is going to be the perfect lunch tomorrow as we freeze our arses off here in Phoenix.

  • JasonG

    I just got some black chickpeas and will try this as it looks great! For nice vegi-stock, check out “more than gourmet”, it’s really just like home made 🙂

  • Kayleigh

    This was AMAZING, thank you! Even better with a bit of the red hot tahini sauce.

  • Doug

    Kitchen Basics makes a much better stock for soups. And they make a no-salt version of most of them as well, so you can cook them down for more flavor without it getting salty!

    • IsaChandra

      I’m not sure if they make a concentrated one, though. I love the BTB brand because it’s yummy and so cheap since it’s concentrated. I think it comes out to like 25 cents a cup!

  • I probably shouldn’t mention that it was 81 degrees here in South Carolina yesterday, should I? Well, I’m still going to be eating this soup ASAP. Maybe alongside some of your amazing cornbread.

  • Gina Vivinetto

    Just, thank you for the awesome caption.

  • Viva La Soup! That’s a combination of languages for “soup is awesome.” There’s no place on earth that doesn’t consider soup a beloved essential. And if there is… I’ll… teach em a thing or two!

  • kelly

    Made this today, nailed it! Great recipe, thank you.

  • Ellen

    I’d love to try it with some yummy black rice, though I think it might turn the broth a creamy blue! Not so sure others would find it as appetizing as the originql, though I’m sure I would.

  • Heather

    Made it and it was delicious! My kids really enjoyed it. 🙂

  • Donna

    Fabulously delicious, creamy and filling. I made some biscuits while the soup was simmering and it was a fast and easy supper. Lots of leftovers for the week ahead, too. Thanks Isa!

  • Canaan Rice

    De-licious!! My hubby’s first words, “this needs to be a staple!!” thanks for a yummy staple recipe!

  • Beth

    Love it! I was so happy to have all the ingredients on hand. I added water, but it still came out more like stew. So tasty and even better reheated. And your footprint opener killed me. Funny lady.

  • Alex S.

    OH YA! Another winter hit! I only had a 15 oz can of chick peas, but I did have a block of tempeh so I added that too. I cooked it with the onions in some beer. I also used pearl barley instead of rice and it has a really satisfying bite.

  • jess

    this soup is even more delicious than it looks and it looked darn good. the only modification i made was leaving out the celery. it’s the ONLY vegetable that i absolutely cannot stand. isa you have outdone yourself again. a great meal for a cold winter night in iowa.

  • Carmen Holder

    Oh my goodness!! This was so delicious, I don’t even have the words to describe it! I used great northern beans tho instead of chickpeas cuz that’s what I had in the pantry. Yum!!

  • Meryl

    Thought it looked like it had milk or cream. Recipe calls for making cashew milk, which I’ve made. It’s made with raw, unroasted unsalted cashews.

  • I love soup and this recipe sounds delish. I make soup all year round. Almond milf is what I always use for cream bases but i will try the cashew milk on this one. Thanks for the heads up. I will share this.

  • tom

    Are there any vegetarian recipes that don’t include rice, potatoes, bread or pasta?
    There are people that are diabetic or pre-diabetic that would be interested in that.

    • Check out the program Diabetes Undone. See if anyone is hosting it in your area or reach out to the group of doctors and dieticians affiliated with this program. People reverse their T2 diabetes during this program. And it has rice and healthy carbs. Totally eliminating unhealthy carbs like white sugar, white rice and white pasta. Focuses on WHOLE grains and beans.

  • Kimberly Andresen-Reed

    I actually have some MimicCreme that I need to use up and I was planning on making this. Could you give me an approximate measure of the amount of cashew cream that you end up with once it’s blended? I’ve got half a package left, about 8 oz, so I think that’d be about right to use that instead of homemade cashew cream.

  • I made this. As soon as I saw the recipe, I just had to try it. My hubby is a creamy soup kind of guy. I had never hoped to be able to make him something creamy that was vegan. I’ve tried soy milk, soy based creamers, and I just did not like the taste and frankly didn’t think a seriously processed food was all that much healthier than just plain old dairy. Kinda felt like I was just trading one evil for another.

    This soup knocked his socks off! I will definitely make this again and I can’t wait to try this technique next time I make his favourite cream of wild mushroom soup!

  • […] — Chickpea & Rice Soup with a Little Kale […]

  • Wow! This recipe looks fabulous. Must.Get.Some.More.Chickpeas.

    (On another note, I made your Lotsa Veggies Lentil Soup recipe from Appetite for Reduction though I subbed kale for the spinach as this was what I had, and love it!) Then again, Appetite for Reduction has become my go-to cookbook since I purchased it in April of last year.

  • Melissa

    Delicious!! I added about a cup of mushrooms, and as another reviewer suggested, 3Tbsp of tahini because I didn’t have cashew cream. Definitely more of a stew. But with the sweet onion and the savory tahini… O.M.G. this was amazing!

  • Matthieu

    You know if a soup is good when your 5 years old son tells you “Dad, this soup is the best soup on earth” Thanks ♥

  • I just made this minus celery and green onions, add curry pita toasts, sub brown rice. So rich, comforting, and aromatic!

  • David

    Made this for dinner this evening. We always keep cashews around for cream of broccoli and I just made some chick peas a couple days ago. Cup and a half of left over brown rice and some kale that needed to be eaten and WOW! Really really good soup and made some extra room in the fridge. We’ll be enjoying this again soon.

  • Wonderful creamy soup! My husband sometimes adds ground sunflower seeds to soup to make it richer.

  • […] thickens as it cools, so if you have leftovers, just thin with a little water when you reheat. Post Punk Kitchen – Vegan Recipes & Awesomeness Filed Under: Healthy Recipes Tagged With: Chickpea, Kale, Little, Rice, […]

  • Susie

    Just finished making this… it is probably the best soup I’ve ever had. I went ahead and let the cashews soak overnight, just because I had the time to do it (even though I am very excited to learn that I can microwave them too!). I used white beans instead of chickpeas, I didn’t have an onion, so I picked a couple of small leeks from the garden (my kale is from the garden, too), and I added mushrooms…because I like them 🙂 Thank you so much, Isa for sharing your amazing recipes! I got 2 of your cookbooks for Christmas 🙂

  • Jason

    I’ve been vegan for a little over a year and this is one of the most delicious things I’ve made thus far. I gotta hand it to you, your recipes whether in blog or cookbook form make me wonder why I didn’t give up all animal products sooner. Eating your meals, using your recipes…I don’t miss meat at all. In my pre-veg life, whenever my wife would suggest soup for dinner, I would say, with a hint of snark, “Thanks for the thought, but I’m not sick,” because as a meat-and-potatoes person my whole life I couldn’t imagine a world where soup, just SOUP, was a meal unless you had a sore throat and the sniffles. You have changed my mind. Time and time again. Thank you.

  • gina

    All I can say is ‘Orgasmic’! I’m eating this right now for lunch. YUM!

  • Katie

    I always make creamy soups by blending some of the soup with cashews and nut yeast! Yummy goodness! Tom: replace starches with more veggies.

  • Suzanne

    OH. MY. GOODNESS. I want to SWEAR at you right now this is so good.
    But I won’t.
    Cause I’m a lady.

    This is the one of the best things I’ve ever put in my mouth. I knew it would be good, but this was UNREAL.

    I microwaved my cashews, cause I’m lazy, and my market didn’t have kale so I had to use broccoli. I also only had a 19oz can of chickpeas but added a cup of sweet potato.

    Thank you for continuing to amaze me and my tastebuds.

  • Lisa

    This soup is a winner! I made it tonight and it was delish! I used spelt berries because I didn’t have any interesting rice (I soaked and cooked them a bit first). It added a nice bite/texture to it. I also had to use curly kale since that’s all I had, but it was great. I used homemade veggie stock and then added an Un-Chkn cube to make it a little richer. Served it with lots of fresh cracked pepper and some nice toasty whole grain bread. It was a perfect dinner on this chilly night! Thank you!!

  • Katie

    Made this tonight! Turned out amazing with a few add ins. I pressure cooked my chickpeas. Used wild rice which did take a long time to boil, 35 min maybe. After 35 min of boiling rice and veggies I added a diced up white sweet potato and few yukon gold potatoes. I added nooch to the cashew cream. Added some dry dill with spices. All together it turned out really good. I use celifibr no chicken boullion cubes. The soup had a lot of different textures and a great flavor combo of mild sweet and savory! All three kiddos of mine loved it! I almost forgot to add kale but the kale is like the cherry on top!

  • Momi

    Yum! I made this for dinner tonight, and my family LOVED it! Like other commenters, I am enjoying Appetite For Reduction. Thank you for sharing your wonderful recipes, Isa!

  • Karen

    Seriously, the best soup I have ever had! As always, your recipes ROCK!

  • Do you know the Nutrition values of this recipe? I do Weight Watchers and would like to figure out the points plus value. Thanks!

  • Lyndsay O.

    Made this last night with unsweetened almond milk, because I’m poor, but still really wanted to make this soup. I was not disappointed, and I’m just thinking how much better it would taste with cashew cream! Better than Bouillon is my absolute favorite, so thanks for suggesting. This soup was so comforting—thanks for the recipe!

  • Lyndsay O.

    Susan (commenter right above me), I do WW, and I put the recipe in the recipe builder (although I used almond milk), and it came to 6 points when you make it into 8 servings. Hope this helps! Have you tried the recipe builder? It’s magic!

  • Kim

    Any thoughts on using coconut creamer instead of the almond milk or cashew cream?

  • This soup is magical. My normally fussy three month old happily sat in her chair the entire time it was cooking and my newly-picky 3 year old asked for a second bowl! Wonderful and warming! I added a few cups of grated celeriac to it, mostly because I’m addicted to it and will put it into anything I can.

    Thank you for another great recipe!

  • Laura V

    I’m making this right now in a slow cooker. I almost had a meltdown when I found out all I had was a half a can of chickpeas. HALF A CAN! I’m not sure how that happened. As I generally have several cans on hand. I just upped the rice and kale a little. Fingers crossed it comes out ok. 🙂

  • I finally made this meal last night and it was a hit in our house. I don’t know how you do it Isa, but everything you make is fool proof. Because of you, I can make a baguette I can be proud of (Olive oil bread) and yes I served it with this awesome soup 😉

  • Kat

    I’m allergic to cashews and it breaks my heart when I see a recipe that looks amazing but it’s one of the main ingredients. Are there any good substitutes? I’m only allergic to cashews and pistachios any other nut I can eat and be fine.

  • Nikki

    YUMMMMM!!!!! I made this last night and had some Italian rosemary bread with it. SO SO GOOD! I substituted white navy beans for the chickpeas because I like them better and it was amazing.

  • Lindsey

    Just made this, it’s absolutely delicious!!! I nearly burned the kitchen down, but that is certainly not your fault. Didn’t have a big enough pot to start. I improvised, however, and it came out wonderfully! So filling. Thanks for the recipe :o)

  • amy

    great recipe! i added some lemon juice at the end

  • […] This soup from Post Punk Kitchen.  You need to make this.  I had all but given up on the idea of a creamy […]

  • Looks delicious! Thanks for sharing your talents.

  • emily

    oh hells yeah!! I can’t wait for Friday night to soak my cashews for Saturday now!

  • Stacy

    I made this last night. Easy and delicious! I used Trader Joe’s brown rice medley and it was perfect.

  • This was unbelievably, incredibly, beautifully delicious! So simple but so much flavour! I made mine with unsweetened soy milk instead of cashews and used brown rice for chewiness it was perfection, plain and simple!

  • Chelster

    I happened to have all the ingredients so this was dinner last night. Yum yum yum! Thank you so much for sharing the microwaving tip, Isa. The advance prep is the only reason I’ve never used cashews this way! I was missing out.

  • Chelsea

    I just found you a few months ago and I am now obsessed. I was living in darkness! This is by far my new favorite cooking blog. ! I’m now a proud owner of 2 of your cookbooks and can’t wait to get more. Made this tonight and it was amazing. Husband loved it too. Made it with wild rice and bok choy because that’s what I had and it was really, really delicious. THANK you for all of the healthy and inspired recipes!

  • This is a PERFECT recipe for this time of year… I feel warmer already 🙂


  • MMM I love soup! Excited to try this recipe, thanks for sharing it!

  • Merris

    I made this tonight. Very hearty and delicious.

  • Claire

    I made this in a slow cooker today. Toss everything in for 4 hours on low (including the uncoked rice) it cam out fab.

  • Elizabeth Salmon-Omski

    Love the recipe, def going to my favorites folder. Thank you!

  • Jill

    Holy AWESOME! This is my family’s new favorite soup BY FAR! Easy, yummy, creamy. Thank you!

  • Eric

    This isn’t a soup! It’s a meal in a bowl! I thought this could be a starter before some leftovers… Well, had to save the leftovers for another night… Yum.

  • LJ

    This is delicious! Hearty, satisfying, and just plain yummy. My boyfriend made it for us tonight and we both love it. Thank you for continuing to provide recipes my omnivore fellow enjoys making (and of course, eating) with his vegan gal. Looking forward to leftovers tomorrow…

  • Amy

    This was great! These are all ingredients I keep in the house and garden over the winter and I made cornmeal/cranberry muffins to go with it. The family ate until they were stuffed and the soup was gone. They couldn’t stop. Thanks Isa!

  • Liz

    So stinkin’ delicious. Savory, warming, hearty, and nourishing. My non-vegan husband absolutely loved it. Thank you for this awesome recipe!

  • Alexis

    I used frozen soaked cashews. I soaked a whole bunch two months ago, had extra and decided just to freeze them. I thawed them in the microwave on low for a few minutes before putting them in the blender with the water and the recipe still turned out great.

  • This was easy and sooooo delicious! Nice delicate flavor, silky creaminess from the cashew… My father-in-law, a notorious kale hater, asked for seconds! Thank you for another home run!

  • I just finished making this. It was soooooooooo good and so fresh. I used 1cup quinoa but would probably use rice or spelt next time. Sadly, I had no cashews so I had to use UNSWEETENED COCONUT MILK. It was fine, but thin. I would definitely go the cashew route next time. The green onions really set this off – don’t skip this step. This soup is just what I needed after all the ish i put in my body during the holidays. My resolution is to go mostly vegan this year and this was the perfect recipe to put me on the path. I made this recipe with butter instead of olive oil, but I used Harvest 2000 Chicken Flavor Vegetarian Bouillon Mix. It’s a tasty powder bouillon and I always have it on hand. Why mostly vegan? I’m a big believer in grass fed Butter for many reasons. One important reason is that the ONLY olis you should heat are butter, coconut oil and – gasp/yuk- beef tallow) Not olive, grapeseed, walnut, peanut or any other “high smoke point” oils. Look into it.
    But I digress – GREAT RECIPE!!!

  • Kristi

    Oh me oh my . . . This is soooo incredibly delicious. Everything you touch turns to yumminess! I stopped mid-bowl, telling my husband, “this is so good I need to write a review” (soup is cooling, it’s ok). THANK YOU!

  • HD

    I made this today with a few subs. I used white beans in place of chickpeas (as I’m eating a lot of hummus at the moment), spinach in place of kale (I had it on hand) and wild rice (which I mostly-cooked in a separate pot before adding into the soup and simmering about fifteen minutes longer). But the biggest change I made was using PUREED SILKEN TOFU to make the soup creamy. I just gave it a whirl in my blender with a bulb of roasted garlic (peeled, duh) and then stirred it in. The soup is super-creamy and it adds 20 grams of protein to the pot!

  • This looks soooo yummy & perfect for a winter night!
    When do you add the rice & how much do you add?

  • Allison

    I made this soup last night and I have to say, it’s one of the best I’ve ever made! In addition to the seasonings listed, I added some celery seed and a little extra salt. It was so delicious, and ever better for lunch today. Thanks Isa!

  • KimmiEva

    What ind of rice do you use?

  • Kimmi

    How many calories does this soup contain does anyone know?

  • […] used the Chickpea & Rice Soup with a Little Kale recipe from Post Punk Kitchen and made the follow […]

  • Mary R

    Tried this but it was too overwhelmingly creamy for me.

    Good basic recipe – but I want to taste the veggies and the cashews overpowered them.

    I think next time I might use 1/2 – 3/4 the amount of cashews. Also would be good with curry spices and dried fruits.

  • Jenna

    This was delish! I didn’t have any cashews on hand so I used almond milk and 1-2 tablespoons tahini. I also topped it with ume plum vinegar which was a nice addition. Thanks for a great recipe!

  • I made this twice in one week, if you can believe it, it tastes better then it looks. Fantastic soup recipe thanks SO SO much!!

  • I made this last night and man was it delicious. Your recipes never disappoint – Thanks!!

  • Yum!!! Creamy goodness. Can’t wait for tomorrow when I can eat more. As an aside, the soup gets astonishingly thick! I was worried because it started out so thin. Thank you for sharing these great recipes with a new vegan; I just ordered your cookbook.

  • Maya

    This soup is officially amazing. I shared some with my folks, and my father who dislikes both chickpeas and kale thought it was amazing. Major soup win!

  • Astonia

    So I am allergic to nuts. Would soy nuts work?

  • Zach

    Wwwwwwwowww! Made this for dinner tonight for my honey who’s feeling under the weather. Earned massive husband points!!! Made it with Thai red rice and the BtB broth. This recipe is surprisingly easy to make. The hardest part was waiting for the flavors to marry. Wanted to eat the whole pot (that could have been problematic!). Alas, creamy leftover goodness for lunch tomorrow. Thanks for sharing this recipe, Isa.

  • Stacy

    So sad. Just ate my last bowl of this:( Guess that means I get to make it again!!

  • JewBerry

    Can I sub homemade almond milk for cashew cream?

  • Thank you. This recipe has made an awful week bearable. Simple favors from simple ingredients merged together to make a beautiful marriage of taste. The kale was a stark contrast from the rest of the soup, and it worked in that opposites attract sort of way.

    Thank you, Isa. You never steer me wrong.

  • Maggie

    You have outdone yourself with this one! I can’t believe how utterly delicious this is. I could have easily devoured the whole pot. But I couldn’t bear the idea of no leftovers for lunch tomorrow. My husband, vegan by default (he says), couldn’t stop raving about it.
    Before I went vegan, I used to love a certain brand of veggie lasagna with a white sauce. The cashew cream reminded me of this. Hmm….I see a new culinary creation in my future. Thanks Isa Chandra!

  • Barbara

    I think I did something wrong when I made this recipe. It was not very creamy. Any ideas how I could have messed it up?

  • red

    Sorry to barge in (I’m normally a harmless lurker) – Made this exactly according to the recipe, including the BTB and this soup is FREAKIN’ DELICIOUS. My husband (a fearful and newly minted vegan of two weeks ((YAY, I don’t have to cook two meals anymore!)) carted his bowl out to the the coffee table & his TV obsession, and I heard – slurp, “WOW” slurp, ,”Oh, WOW, this is sooo good…” slurp, “WOW (moan) WOW!”. “Baby, you’ve outdone yourself!”, he yelled. I said, “Not me, thank Isa. She’s a goddamn genius!”. Also, I’m on a mission to learn to like cooked greens; I love them raw, but the texture of cooked really bothers me. This totally did it for me. Thanks, Isa, you are BRILLIANT!

  • Mikaila

    I think I said, “this soup is amazing,” about 10 times during my first bowl, and atleast 7 times during my second.

  • Gayle

    I made this today and LOVED IT! I made one change, simply because my grocery store was out of raw cashews…imagine that! I took 1 of the 3 cups of chickpeas and pureed it in 1C almond milk, then added it w the kale as in the recipe. It was DELISH and creamy!!!

  • Patrick

    This soup is unreal good. And pretty easy to make. Added fresh mushrooms too.

  • Julie

    My family and I are big soup fans around here, as we eat it at least twice a week, and this one of the best recipes we’ve ever had. Nothing beats a big bowl of tasty soup! Thanks!

  • Travis

    We made this tonight. Followed you recipe exactly and it was amazing. Thanks for sharing!

  • Jennifer

    Fan-freaking-tastic! Reminded me of creamy chicken and rice soup from the old days. Perfect dinner for a snowy day!

  • Amber

    Just made this yummy recipe! I substituted zucchini for celery and used soy milk (unsweetened) in place of cashew milk. As I am a crappy cook, it was easy to make for me and tasted like a good hearty meal on a cold day. I bet it would be great with some vegan cornbread!
    Thanks so much for this great recipe!

  • Marlene

    This is the second time I have made this soup and it is FABULOUS!!!! I used barley instead of the rice. It definitively gets more “stewy” as it thickens so you can compensate with more broth. I have made this for friends, both vegan and non-vegan and it is an absolute hit! I will try many more variations but this is a go-to recipe.

  • Becky

    This soup is insane. I’m pretty sure I licked the pot.

  • Erin

    This soup is ridiculous… as in ridiculously good. I made it when this recipe was first posted, used jasmine rice and soy milk (due to a my son’s wicked bad nut allergy). Tonight I have it on the stove again because it was such a hit. I only have brown rice though, and no celery to speak of, so we will see how it changes the flavour. This recipe is now a go-to for me — super easy and so yummy!

  • Ann

    Just had this for dinner and it was AMAZING!

  • This soup looks so creamy and delicious. With it being winter, I’ve been craving thick comfort foods. I am looking forward to trying this one out!

  • Nushka

    I just made this soup with pre-cooked brown rice and white beans instead of chickpeas. I also used a regular vegetable stock (not broth). It came out absolutely delicious! Perfect for the after snow storm here in Iowa 🙂

  • […] This past weekend we just happened to have all the ingredients to make Isa Chandra’s interpretation of what I assume is some sort of cult classic (just googled creamy chicken and rice soup and […]

  • […] Heute mal ein Rezept von The post punk kitchen, eine Seite, die ich ja sehr gern mag, und deren Kochbücher mit auch gut gefallen. Hier werde ich immer wieder fündig! Und da es ein “a grain – a bean and a green”-Rezept ist, um so besser, genug zu einfrieren ist auch übrig geblieben http://www.theppk.com/2013/01/chickpea-rice-soup-with-a-little-kale/ […]

  • paul c

    I’m going vegan for February, in like 5 hours. Just made this, and it is delicious! I was skeptical of the cashew cream, but it was easy to make and really worked.
    Thanks again. I highly recommend this for anyone going vegan for the first time.

  • Jacqueline

    I’ve been unable to stop hovering over the stove taking spoonfuls of this. Excellent recipe! I used brown rice that I precooked for a half hour, curly kale and was out of rosemary so I added celery seed.

  • Dawnne

    I am so excited! I belong to the Tuesday Soup Group for the English Department, and I am bringing this soup!

  • Ellie

    Made this recipe tonight, it is the best new thing I’ve made in my 5 weeks as a vegetarian. (to answer another Ellen’s comments, I made it with black rice and it did not change the color of the soup) Great recipe, thanks!

  • Jessica D.

    I made this and it was incredible! The only thing I changed was subbing sage for the thyme since I cannot stand thyme. I do a weekly dinner swap with my non-veg(an) neighbors and they raved about it! The cashew cream is amazing. I love that trick. My 3 year old and 1 year old loved it too (except for the kale…still working on getting them to like it…one day I will win that battle!) Thanks for all the awesome recipes! I’m going to try the mango fried rice this week and am ordering 2 of your cookbooks!

  • Livvie

    I had this for lunch this week and it just got better the longer it sat! 🙂
    My rice didn’t cook within the 15ish minute mark (it actually took 45 minutes to get the rice to actually be tender. this might have been my fault as I didn’t soak the rice first, as I read that’s what you should do with red rice before cooking).

    I loved the cashew creme. next time I think I will strain it with some cheese cloth to get rid of some of the grit.

  • Heather

    This is the bombdigity. Made it a few times since you posted. Loves!!!

  • Jenny B

    WOWZERS! I couldn’t wait to make this soup so I subbed spinach for the kale, and it’s still amazing.

  • Agree with Aleks – wish nuts weren’t so expensive! Looks great!

    – Stephanie

  • KrisB

    I finally got around to making this and I’m so glad I did. That is one tasty, hearty bowl of yum.

  • […] for starters, the name… Chickpea & Rice Soup with Kale . I mean, really – any recipe with Kale should be super healthy, […]

  • Heidi

    Thank you SO much for this recipe- whole family loved it… I’m going to be making this one over & over.

  • […] (aka raw cashews pureed with water) makes this soup oh so delightful and creamy!  Based on this recipe.  Serve with some […]

  • Allison

    This was amazing! My boyfriend labors under the false belief that soup is not a meal. I believe this proved him wrong. This will be made again, so flavorful.

  • C.

    Absolutely lovely. My entire family enjoyed it, it is definitely going to become a regular winter dish. Thank you so much for posting it!

  • Ang

    This is a fantastic comfort soup. Easy to make, absolutely delicious.

  • Josh

    I started eating vegan a week ago. This is the second recipe I’ve made from this website and the second recipe that has completely exceeded my expectations. Totally awesome.

  • AMBO

    Does anyone know if this will freeze ok?
    I love to keep a few servings of soup in the freezer for when I’m crunched for time, and things like Butternut Apple Soup (Ap for Reduction) work well but I’m not sure if the creaminess will ruin it when thawing.

  • Alexa

    Just made it! This was my first time making any sort of cashew cream and WHOOO I’m glad I did! I also used yellow carrots instead of orange. This soup is so deliciously creamy & rustic 🙂 Thanks for the recipe!

  • Sonia

    I’ve made this twice already and I and my non-vegan boyfriend are obsessed. The second time I actually made it with black eyed peas instead of chickpeas and we liked it even more!

  • Monica

    Made this the other night and it was TO DIE FOR! Am sending it to family to make! yummmm

  • […] 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 […]

  • Bobbi

    My 25 year old daughter and I have been vegan since October 2012…I have made lots of new recipes…she told me this is her favorite soup….yay Isa !!! Have 4 of your cookbooks and am on this website all the time. Thanks for all you do !!!

  • Julia

    Tried it. And it was excellent. The cashew cream is transformative! Making it again for a gluten-free dinner.

  • Cindy

    yummy. so good on a cold night. i tried the better than boullion brand and loved it. I love that I can make exactly what i need and not waste a half box of broth. My cashew cream didn’t get very creamy even in my food processor. Was still tasty.

  • This is such a winner recipe. It is so easy to throw together. I have made this so many times in the last few weeks since the post… everyone who has tasted it has asked for the recipe and is surprised there is no dairy in it. As far as the cashews go… if you forget to soak overnight, yes you can lightly boil them (you’ll notice them start to turn a bit grey looking when they are ready). The only thing about boiling or microwaving them is that your cashew is no longer “raw”. It still works for the recipe, but you are loosing the raw nutrients that the cashews provide. For those seeking a fair cost on great quality nuts and dried fruit should check out nuts.com. Their shipping costs are minimal and it usually arrives the next day.

  • Lowie

    Loved this recipe! Rustic and slurptastical! This was the dish that finally got me to eat KALE!!! I subbed farro for the rice (cuz I’m so freakin bored of rice) which worked really well… until it turned my leftovers to mush :(. If anyone goes the farro route, I’d recommend cooking it separately and adding it in when serving. Thanks from the bottom of my tastebuds, Isa!

  • Jan

    I am always looking for something different. I will definitely try this one.

  • […] so it was that I came across this masterful recipe for more soup from Isa over at the Post Punk Kitchen. Isa’s recipes never fail me. […]

  • GR

    This soup was perfect a perfect winter meal. I’m in love!

  • Amazing as usual Isa, you never disappoint!

  • Jackie

    This recipe is great! Everyone wanted seconds and there was enough to feed five people multiple bowls! Thanks for sharing!

  • […] go-to favorite is Double Lentil Mushroom Barley, but this week I’ve also taken a shining to the Chickpea & Rice Soup from Isa Chandra Moskowitz over at Post Punk Kitchen.  Add some bread or crackers and a […]

  • Amy

    Just made this on a very snowy day here in Denver. Used freshly made chickpeas that had been cooked with chiles. Omitted the rice and served over quinoa. Yum!

  • Allison

    I’m not a soup person, but this was an absolutely phenomenal dinner for us– and lunch the next day! We don’t like celery, but everyone left us with tons after a super bowl party and we had to use it up. This was the perfect, most delicious recipe to pick! Thanks so much!

  • Fantastic hearty soup! 😀 This is destined to become an excellent staple soup for me.

  • Rachel

    This soup is amazing! Wow. Thank you so much Isa for such a wonderful, comforting dish.

  • Cheryl

    It is snowy and cold in Colorado today and I wanted something cozy and comforting for dinner. I knew I would find it on your website. I found this recipe and it must be fate, because I have everything at home just waiting to become this awesome looking soup! Thanks for the great recipes, as always!

  • Jill

    Just made this tonight and it was so good! I had some leftover cauliflower I added in and it was a great addition (if I do say so myself). I can always count on your recipes to be delicious and worth the effort to make 🙂

  • AshYTim

    This soup is SO good!

  • Lawdy lawdy lawdy, I just made this and it was outrageous(ly good)! Added some smoked chili powder b/c I add it to everything and it makes everything a fiesta. Yum!

  • Meredith

    I think this is the most delicious thing I have put in my mouth.

  • […] Chickpea and Rice Soup with a Little Kale—Post-Punk Kitchen […]

  • Erin

    ZOMG AMAZING! Just made this today for lunch. Cleared the blustery blues right up!

  • Love, love, love this soup! My Ninja pureed those cashews into milk in 15 sec flat! For the kids (or anyone who loves decadence.. added a vegan pie crust and it is the best damn pot pie ever!
    Cried laughing reading the intro Isa, as I do with all your cookbooks.

  • […] during the week a whole lot easier.  And, if you’re really ambitious, you can make a soup, a casserole, or these too-cool-for-school salads in a jar for plenty of on-the-go meals during […]

  • melissa

    amazing! i subbed cabbage for the kale because i had it in my fridge. my husband and i decided it was more like a chowder than a soup and it would also probably be a great filling for a pot pie.
    thanks again Issa for another amazing recipe that will be a regular item in our household!

  • looks yummy, make my saliva drippin 🙂 and the season was right too for a hot soup. Also, its great to use Better Than Boullion, its vegan right? I really tempted to make it, but i’m a poor chef. By the way, do you guys have any idea what to substitute garlics? It seems that my stomach can’t handle it too well. Time to check the spices on my spice rack

  • Janice

    This is the best soup ever. Just finished eating a bowl with some vegan cornbread. I’m stuffed. Didn’t have uncooked rice so I added leftover brown rice. Didn’t have celery so I added celery seeds. Didn’t soak my cashews. Just nuked them for 3 minutes. Someone suggested putting this in a crust. Yes. Next time

  • Tracey

    just made this and I love it. Makes me never miss creamy soups again, cashews all the way!

  • Meredith

    Ok, so I just discovered this website for the first time a couple of days ago, after finishing the eye-opening book “Skinny Bitch.” I am now happily following a mostly vegan diet, and this soup (or “almost” this soup) was the first recipe I tried from this site. I did have to make some substitutions, because I only had fresh rosemary instead of dried, quinoa instead of rice, and I used several tablespoons of tahini because I didn’t have cashews on hand. But it was so freaking amazing, I woke up thinking about it this morning. I can’t wait to finish this batch, so I can make it again with the cashew cream!

  • T.H.

    This is the kind of food that makes me so happy to be a vegan! A perfect meal for a cold late spring night. Used fresh rosemary and thyme, just a little less than the recipe called for. Turned out great!

  • Nikki

    My name for this is THE GREATEST SOUP EVER! I make it with short grain brown rice that I’ve already made in my rice cooker. No one else in the house wants to eat it so I get it all to myself. YUMMMM!!!!!

  • Chats

    Don’t know if I ever posted how great this recipe is before but it doesn’t matter since I can’t say it enough. This kind of food makes me feel very connected to the planet. It is just perfect. I cook only once a week and make enough to freeze 6 extra meals so I now eat this once a week. I just love it.

  • Jen

    Made this today for the second time and it is just as delicious as the first time! I love it as a soup/stew, but I it will be even better as leftovers after it thickens up and becomes sort of like a rice casserole. Can’t wait for lunch tomorrow!

  • Amy

    Best soup I’ve ever eaten. Seriously. Rich and creamy. Replace the rice with potatoes and add corn, and one would think it’s clam chowder. Thanks for this recipe!!!!

  • Sferd

    I really loved this soup. I made it in order to use up kale from our garden, but it will now become a favorite. My better half does not like ‘soup,’ so I added the amount of water/stock indicated–not additional. The result was nice and thick, so I told him it was a ‘stew.’ He gladly ate it 3 days in a row.

    The only modifications I made were to add red pepper flakes and use brown rice. Next time, I may add some chopped serranos since we like spicy food. I appreciated the earlier comment about pre-cooking brown rice for 30 minutes which meant that I could follow the recipe as written and not have to make adjustments in the cooking time.

    Great recipe, Isa! I’ve already sent it to several friends.

  • Lisa

    I just made this, and it’s amazing!!! I doubled the recipe, and it filled approx. 11 pint-size jars. So I’ll be eating this all week and freezing some too!

  • Lisa

    PS, I used wild rice, and it was perfect.

  • Christine

    This is really delicious – and so simple. I used the Better than Bouillon no-chicken paste instead of broth, used large onion, and added more more cashews to make it more creamy. Non-vegans will love this, too!

  • […] was his favorite soup recipe I’ve made so far!  The recipe is from The Post Punk Kitchen’s Chickpea Rice Soup with a Little Kale.  Here’s how I made […]

  • […] 3. excited to try this brussel sprout salad for lunch this week. and maybe this chickpea kale soup. […]

  • Caitlin

    When it gets cooler out I make a pot of soup once a week and eat it for lunch every day. I came across this recipe and read the reviews and saw people saying it was the best soup they’ve ever had and thought, “for reals??” I mean, I’ve had a lot of soup. Yeah, they weren’t wrong. This shit’s good. Real good.

  • Chris

    This is one of my favorite recipes of all time. I use “better than bouillon” instead of broth and add a diced portabella mushroom cap when sauteing the onion, but other than that follow the directions as stated.

  • Hmmm… Would it make a difference if I boil the cashew nuts. Also, some white rices turn out spongier than others (absorb more or less water) so exactly what type of rice did you use?

  • Kamila

    awesome! one of the quickest I have ever made! I add frozen kale and it’s still good. I’m sure it makes a difference, but if its so tasty with frozen one, I bet its even better with fresh! cant wait for next time:) Thanks, Isa!

  • This is my very favorite soup! I can eat it every day. My kid loves it too. I’ve used spinach instead of kale a lot of times, just because I tend to always have some in the fridge for smoothies.

  • Magdalena

    This looks delicious. However, my son has severe tree nut and peanut allergies. Any good subs for the cashew cream? Vegan sour cream…coconut yogurt? Any ideas would be brilliant.

  • This is one the most delicious soups I have made, and that’s saying a lot because I make A LOT of soup! It tastes like wearing a cozy sweater. I love the addition of the cashew cream, it creates a really nice mouth feel. I happened to have red rice as well so I used that in this recipe. I used a combination of better-than-bouillon vegetable base and not-chick’n boullion cubes. Freakin’ delicious. Oh I also made some gluten free garlic breadsticks to go along with this. Thank you so much for this recipe and all of your recipes! Isa Does It is in the mail and I cannot wait. I’m a huge fan.

  • Jessie

    This is without a doubt the best soup ever! I think I’ve made it at least three times in the past two months. I’m obsessed! I added black rice the last time and it turned the broth purple which I love but my fiancé won’t eat it because he says it looks like “zombie vomit”. Whatever more for me. Actually I’m making it again with the black rice so I won’t have to share. 😉

  • Jackie

    I adore this soup. I feel like I am getting a big fat bowl of cream based soup but with absolutely no guilt. It is sweet and savory and like I am wrapping myself in a big fuzzy blanket! Oh so satisfying. I am taking it to a Thanksgiving buffet! Thank you Isa!!!

  • I made this last night and it was A-MAZ-ING! Serious comfort food that has a hint of clam chowder goodness to it. This was the first time I added cashews to a soup and I’m sold. Thanks, Isa!

  • Mathilda

    Another winner! Thank you for our Christmas Eve dinner here in warm southern California. It may have been 80 degrees here today but it’s never too warm for a creamy soup on a special evening. Cheers!

  • Tish

    Perfect for a snowy Janaury night and even kid approved. Thanks!

  • Susan

    LOVED this soup! My first time using cashews. Definitely will make this again!!

  • Becky

    Absolutely divine! Thanks for a wonderful soup. This will become a regular in our house.

  • April

    Flavorful and wholesome winter soup! This will be a regular for me. Thank you!

  • I have been making this nonstop for about a month. I think I’m in love!

  • Lavawitch

    This is a lovely soup. We substituted spinach and used wild rice. It’s very creamy and comforting, but it was also very tasty before we added the cream.

  • […] This Chickpea & Rice Soup with a Little Kale is one of my all-time favorites.  It’s a recipe from Isa Chandra Moskowitz at Post Punk Kitchen, and during the cold weather months it’s been very well loved since she posted it last January.  I usually make it with cannellini or Great Northern beans instead of chickpeas, and barley instead of rice, but it’s really satisfying any way you make it.  With creamy cashew cream at its base, fragrant rosemary and thyme, and nutrient-dense kale, it feels like more than just a soup.  It’s a meal. […]

  • I’ve made a lot of chickpea soups and this one is my all time favorite:

    I blogged about it at the end of this post:

  • Sarah

    I’ve made this soup quite a few times now and it is a consistent winner with the family and guests (vegan or otherwise), too. I was compelled to comment tonight after my 5 year-old ate four bowls in one sitting and her (pickier) little sister asked for seconds! Thank you, Isa!

  • FWN

    Fabulous! No other changes other than using less cashew cream. I got about 1 cup/8 oz from this recipe and used half to start, and found that plenty creamy for me. Thanks for an awesome recipe!

  • […] of kale, 1/2 cup almond milk, 1/2 cup water, and 2 tablespoons of protein powder.  Dinner: Chickpea and Rice soup with Kale from the Post Punk Kitchen. Grilled flatbread Cucumbers and tomato wedges No pictures sorry! […]

  • Janine

    I loved this! I sautéed the carrots, onions, and celery for quite a while and I think that makes it a lot better, it deepens the flavour. It is quite thick and rich. Like the recipe says I am sure i will have to dilute it tomorrow. Anyway thanks this is one of my new favourites.

  • Rachel Anne

    Isa, this recipe is the fucking best. I make it all the time. In fact, I’m eating some right now! I have made this at least 8 times since you’ve posted it, and realized I’ve never said thank you — so thank you!!! Can’t wait to see you in Nashville!

  • […] Chickpea & Rice Soup With A Little Kale | Post Punk Kitchen | Vegan Baking & Vegan Cooking. […]

  • Stephanie

    Just made this soup last night and it is AMAZING! It is so filling. I ate so much last night that I am still full at noon today. However, that didn’t stop me from eating another bowl for lunch! I did also have to add some extra bouillon flavoring. My husband and I have struggled for years to be vegan, but our carnivorous cravings were never satisfied, until I started trying Isa’s recipes. Now, neither of us craves meat! Her recipes are so satisfying to meat eaters and vegans alike.

  • Lisa

    OMG! This flavor of this soup has just surpassed my expectations by miles. Isa you’ve just managed to remind me why veganism is so incredibly wonderful — AGAIN! Where has this soup been all my life?!!!

  • […] Vegetarian Resource Group: Vegan Oatmeal Nut Chocolate Chip Cookies Stuffing: serious eats Soup: Post Punk Kitchen […]

  • […] Chickpea & Rice Soup With A Little Kale | Post Punk … – Chickpea & Rice Soup With A Little Kale by IsaChandra. Serves 6 Total time: 40 minutes || Active time: 15 minutes. See those sets of footprints in the snow?… […]

  • […] Here's the ingredient list for the Chickpea & Rice Soup courtesy of Post Punk Kitchen.  Here's the link to the recipe. […]

  • […] was excited to see my favorite soup ever made the book – Chickpea and Rice Soup with a Little Kale. It’s probably the recipe of Isa’s that I’ve made more than any other. It’s so warming and […]

  • Imi

    Made this with a bit of adaptation. It turned out really well. First of all, I didn’t have Rosemary on hand, so I omitted that. Then I used 1/2 brown rice and 1/2 barley in place of the rice portion. I used 2 15 oz. cans of chickpeas since that’s what I had on hand, rinsed and drained, of course. I had no kale so at the last minute I added about a cup of frozen baby peas. Oh yeah, I added 1 cut up potato and my kids said next time I should add more. I did the final tasting and it was a little bland. I followed my husband’s suggestion and changed it to curry by adding about a teaspoon of turmeric and 2 tablespoons of curry powder. I topped it all with about 1/4 cup coconut milk to thin it out. It was so
    Good!!! Thanks for a new weekly recipe!

  • […] was going to be hard.) I received Vegan with a Vengeance for Christmas (and I already have a favorite recipe from that […]

  • […] night I was in a soup mood. I made a batch of Chickpea and Rice Soup with a Little Kale. (In addition to being posted on Post Punk Kitchen, the recipe is in the 10th anniversary edition […]

  • […] back to my point. While I was browsing I came across Post Punk Kitchen (fun, right?) Turns out there are TONS of soups you can cook that don’t contain milks, […]

  • Jami

    Can I cook this this night before and keep it warm the next day in the crockpot? (For a group work lunch)

  • Michelle

    Shortcut: Use cashew milk vs soaking and making it!

  • Melissa

    This recipe has been on my list to try for a while. I finally made it. What took me so long? It is fantastic. I added a little nutritional yeast and hot sauce, otherwise followed the recipe. A must try!

  • dks64

    How am I just now trying this recipe? This is one of the best soups I’ve ever had and I’m very picky when it comes to soups. I used shredded carrots instead of cubed, but beyond that, I pretty much followed the recipe. Thanks for sharing.

  • Ashley

    Ohmigod, I can see why this recipe is so popular!!! I made it tonight and went a little experimental. I used soy curls (1/2 bag, rehydrated, squeezed out, and sautéed a bit) instead of chickpeas and quick cooking barley instead of rice since so many people mentioned barley above and I love barley. This “chowder” is so delicious, I kept sneaking bites from the pot while it was thickening. It’s definitely going into my regular rotation.


    I must have made this 20-some times already! I love this soup! Great combo of three of my favorites. Thanks.

  • Penney Muzyka

    My daughter introduced me to this amazing soup! It’s beyond delicious!! I am on Weight Watchers and all beans are now “free”. I may try to reduce the oil but other than that, this is amazing for me and since it tastes so good, it’s way in the plus column!!!

  • Robin Schultz

    Which one of your cookbooks is this from? I have all of them!

  • Jean Paddison

    do you have the nutritional value for 1 cup?

  • Erin G

    I’ve made this at least a dozen times, probably as many times as any of my favorite recipes of yours. It’s so perfect just as it is and so satisfying every time. Thank you for being you.

  • Joshua A. Price

    It is nice to come across an article regarding one of the most controversial issues in France recently. Glad to hear someone else’s accurate and informative take on this subject. https://www.azsprinklerrepairmiami.com

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