Tomato Rice and Bean Soup

February 2, 2018

Let me start off by saying, this recipe has been the most requested a recipe I think I’ve ever made. I made it last week, and then again this week, both times my whole family ate two bowls. Little A took it to school as leftovers, and Little S  requested it for breakfast a couple times. I like to make a big batch, so it lasts a few days. Also, as with all my recipes, I don’t measure. Make sure you use your own discretion and adjust as needed as far as spices and salt.

Tomato Rice, Kale, Chickpea Soup (vegan, gluten free, kid friendly)


8 cups of vegetable stock or broth (I use the low sodium one from Engine2)

2 cups uncooked of white rice (you can use brown if you prefer). 

2 cans of chickpeas, drained and rinsed

One jar of tomato sauce (or homemade if you have on hand) 

1 head of kale, chopped small

4 carrots, chopped

4 stalks of celery, chopped

5 garlic cloves

1 onion, chopped

1 bay leaf

Vegan parm to garnish

Olive oil

Salt and pepper


Coat the bottom of a soup pot with olive oil and heat on medium low. Add chopped garlic and cook until fragrant. Add onion and cook until translucent add in carrots and celery and cook until soft. Once they are soft, add in all broth, tomato sauce, bay leaf, and rice. Season with salt and pepper. Bring to a boil. Once boiling, lower to a simmer, add in chickpeas and cover. Stir occasionally, checking to see if the rice is cooked. If you see the rice is absorbing all the liquid, add in more water and salt. Once the rice is fully cooked, stir in kale. Serve topped with vegan parm. 


In-joy! xo

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