Spinach, Carrot and Chickpea Soup

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All vegetables and totally filling, this easy soup recipe will keep you running until dinner time.

My husband likes saving his lunch money and takes his lunch to work. For years now, he's been taking canned soups. He says they're easy to carry and soups are his favorite light lunch. I'm fine with that, up to a point.

Now after reading and practicing my soup building skills, I'm ready to step it up. My husband deserves the best, most healthy lunch when he's away from home. So I've taken up the love task of making a large batch of soup on Sundays and prepping him for the week ahead.

HERE'S ALL IT TAKES

• 1/4 cup healthy oil
• 1 medium onion, chopped
• 2 to 3 garlic cloves, chopped
• 3 to 4 medium carrots, chopped
• 1 small red bell pepper, chopped
• 1/2 cup parboiled rice (I use Uncle Ben's)
• 1 1/2 teaspoons dried oregano
• 2 teaspoons dried parsley
• salt and pepper
• 2 (32 oz.) cartons of vegetable broth or chicken broth
• 1 (10 oz.) package of frozen spinach, thawed
• 1 (15 oz.) can chick peas/Garbanzo beans

Prep all the ingredients first before cooking. It will really take the stress out and you'll enjoy building the soup more.

Start by heating the oil in a large soup pot over medium to medium high heat. Add onions, garlic, carrots, and bell pepper, 3/4 teaspoon salt to help the vegetables release their water. Stir occasionally so vegetables don't burn. Cook until you can press a fork into the carrots, but they're not soft, maybe 8 to 10 minutes.

Next comes the rice, oregano and parsley in the pot. Stir until rice is lightly toasted. Add in broth, spinach and chick peas, stir well. Bring the broth up to a boil, cover and lower heat to a slow simmer (low). Cook until rice is tender, 20 minutes. Remove from heat. Taste test it for additional salt and pepper, go 1/4 teaspoons at a time.

Divide soup into 1 cup servings. (Ziploc Twist'n Loc 1 cup storage containers are great for this task and TRULY leak proof.)

Store soups in the freezer for quick chilling, then move 2 or 3 containers to the refrigerator. When you know you want soup for lunch the next day, transfer a soup container from the freezer to the frig.

Make sure to pack a few of your favorite crackers, a napkin and spooon! Oh! and stick a note on your purse or on the door you use to go out, saying "DON'T FORGET YOUR SOUP!"

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