Vegan, Gluten-Free ‘Chic’n’ Rice Soup

I am so sick, nothing sounds good.  I juiced for breakfast, but that left me feeling cold and achy.  I needed warmth.  So, I whipped this up off the top of my head.  It will be a staple at my house.  It’s comforting, soothing, warming, and the perfect solution to the Chicken Soup dilemma for eating gluten-free and vegan.

2 Tbsp Wildtree Zesty Lemon Grapeseed Oil
1 Medium yellow onion, finely diced
2 cloves garlic, minced
2 celery stalks, diced
1/2 green cabbage, sliced very thin
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1 Tbsp Wildtree Lemon Rosemary Blend
4 Edward & Sons Non Chick’n Bouillon Cubes
8 Cups water
3/4 Cup brown Basmati rice
1 can garbanzo beans, drained
salt & pepper to taste
Fresh thyme, rosemary, parsley (any fresh herb) chopped

Heat the oil in a large soup pan over med-high heat, add onion and saute until translucent, about 2 min, add garlic, stir, and cook another minute. Add celery, saute, stirring occasionally another 2 min. Add Lemon-Rosemary blend and saute 1 min. Drop heat to medium, add cabbage and peppers, stirring occasionally and cook 2-3 more min, until cabbage softens slightly. Add bouillon and water, stir to combine, bring to a boil then drop to simmer. Add rice, season with S&P, cook 9 minutes. Add beans, cook 10 min more, serve with fresh herbs on top.

To order Wildtree:

I get the bouillon at Whole Foods, you can order it on Amazon:


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