Mediterranean chickpea, lentil, and rice soup with basil from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

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Notes about this recipe

  • mamacrumbcake on August 03, 2016

    This recipe, as written, is adequate, it tastes ok. However, it has a one-dimensional sweetness, which I think comes from the canned tomatoes and tomato juice. Today I pulled a quart of it out of the freezer and added some homemade roasted tomato chipotle salsa and some sauce from the canned chipotle chiles. It was a significant improvement in that it toned down the sweetness and added a little heat and another layer of flavor. Karen Lee's cookbook, The Occasional Vegetarian, also has a Mediterranean Chickpea Soup which is easier to make, lighter, and superior tasting--it is a favorite going back 20 years in my family.

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