Chickpea and Escarole Soup

• 1 cup onions chopped
• 1 tablespoon garlic minced
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons oregano fresh, minced
• 8 cups escarole coarsely chopped
• 2 1/2 cups chickpeas (garbanzo beans) dried, soaked
• 1/4 cup rice brown, uncooked
• 1 cup corn canned, or frozen
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon red hot pepper sauce
• 1 x black pepper

1. In a 6 to 8 quart pot heat 1/2 cup water until simmering, add onion, garlic, thyme and oregano and cook until onion is wilted.
2. Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil.
3. Reduce heat and simmer for 30 minutes.
4. Stir in corn, tomato paste and lemon juice and return to a boil.
5. Reduce heat, cover and simmer 30 minutes.
6. Add salt and tobasco sauce and black pepper to taste.

onions, garlic, thyme, oregano, chickpeas, rice brown, corn, tomato paste, lemon juice, salt, red hot pepper sauce, black pepper

Taken from recipeland.com/recipe/v/chickpea-escarole-soup-36043 (may not work)