“A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal.”
READY IN:
20mins
SERVES:
4
YIELD:
4 c
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice leeks. Heat oil in soup pot, and saute leeks on low until soft. Add chickpeas, rice, and water, and simmer until leeks are softened, approx 5 minutes. Remove from heat, and add miso paste, stirring until well mixed. Serve warm.

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