A healthy and hearty soup with fresh vegetables, wild rice, sausage, chickpeas, and lemon
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 5
Calories 276kcal
Ingredients
4stalkscelery
3largecarrots
1smallred onion
1tspgarlic
2smalllemons
32-48ozvegetable stock
1cupwild rice
5ozfresh spinach
1canchickpeas
1lbground sausage
salt and pepper to taste
Instructions
Start by growing the sausage in a skillet on medium high heat and setting aside
Dice the onion, carrots, and celery and add to a large pot with garlic.
Saute the vegetables on medium high heat until fragrant and then add in wild rice and vegetable stock. Start with 32 oz of stock and you can add more at the end depending on how thick or thin you want the soup.
Zest the lemons and add 1 tsp of zest into the pot. Then juice both lemons in the soup. Bring to a boil, cover, and let simmer for 20 minutes
Add in sausage, rinsed chickpeas, and salt and pepper to taste. Now add extra stock if wanted to thin
Stir to combine, taste test to make sure veggies are soft and rice is cooked, then ready to serve.
Refrigerate leftovers for 3-5 days or freeze for up to 3 months.