Tomato Garbanzo Soup with Rice A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal.
Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.Advertisement
Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.
Per Serving: 158 calories; protein 5.1g; carbohydrates 31.1g; fat 1g; sodium 568.3mg.