You always need a back-up plan in case you feel a little under the weather. This soup is what I’m counting on if I get sick this year.
This soup is pretty easy and you can even cut up the veggies the night before and keep them in the fridge until the morning. Once you wake up, throw everything in the crock and cook for 7 – up to even 12 hours. The longer you cook it the more important it is to check the seasonings – you will probably need to add more before you serve it. This is the game changer for slow cooker food.
I’m using an ancient wheat called turanicum from Roland Foods. In doing some research it’s also called Khorasan wheat. You’ve probably heard of it as the trademarked Kamut. No matter what you call it, it’s a nice, hearty, whole grain to have in your pantry.
Like wheat berries, it takes a long time to cook (or you might prefer to soak before cooking). With your super-star slow cooker you can just toss it in and let your crock do all the work.
This soup freezes great, though when you reheat it you may need to add some extra water or broth.
Get-Well-Quick Chickpea Soup
The title may be a mouthful but this is the soup you want in your freezer if you’re feeling a little run down. Make a batch now and freeze it for when you need it! Kamut is a whole grain that takes awhile to cook the slow cooker is a perfect place to cook it. And the optional nutritional yeast adds a boost of B vitamins to help get better faster.
- 6 cups water
- 1 (15.5 ounce can) chickpeas
- 1 cup chopped celery
- 1 cup chopped turnip
- 1 cup chopped carrots
- 1/2 cup Kamut (you can sub oat groats, or wheat berries)
- 5 to 6 cloves garlic, minced
- 2 tablespoons vegetable bouillon or 2 cubes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 (2-inch) sprig fresh rosemary
- 2 tablespoons nutritional yeast
- salt and pepper, to taste