Ingredients

5 c vegetable stock or water
2 Tbsp Seaweed Soup Mix
1⁄4 c brown rice, uncooked
3-4 Tbsp unrefined coconut oil
2 c chopped onion
3 cloves garlic, minced
3 c sweet potatoes or winter squash, peeled and chopped
1⁄2 c celery, chopped
1⁄2 c carrots, cut in rounds
1 c fresh tomatoes, chopped
3⁄4 c red or yellow sweet peppers, chopped
1⁄2 c green beans, cut in 1” pieces, or peas (these can be frozen)
1 1⁄2 c cooked chickpeas (one 15oz can, rinsed and drained) or 3⁄4 c dry chickpeas, cooked and drained
Seasonings
2 bay leaves
2 tsp sweet Hungarian paprika
1⁄2 tsp turmeric
1 tsp dried basil, or 1 tbsp fresh basil
1 tsp sea salt, and more to taste
black pepper to taste
dash of cinnamon
dash of cayenne
1⁄2 c fresh parsley, minced
1 tbsp tamari or soy sauce

Directions

Place the stock or water in a medium saucepan with the rice and the Soup Mix. Bring to a boil uncovered, reduce to a simmer and partially cover pot. Allow to simmer while you are preparing the vegetables.
In a large soup pot, sauté the onions and garlic in oil until they are translucent. Add sweet potatoes or squash and toss to coat with oil and onion mixture. Add all the spices, except for the tamari, and pour in the hot stock/rice mixture.
Simmer, covered, for 20 minutes until sweet potatoes or squash is tender. Roughly mash with a potato masher.
Add celery, carrots, tomatoes, peppers, green beans (or peas) and chickpeas. Cover and simmer 10 minutes.
Remove bay leaves. Stir in parsley and tamari and taste for seasoning.