Vegetable Soup with Quinoa

This feel-good soup is made with alkaline vegetables plus quinoa and canned chickpeas for a protein boost.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 253 Calories

Ingredients

• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon chili powder
• 6 cloves garlic, minced
• 1 carrot, diced
• 1 avocado - peeled, pitted, and diced
• 2 green bell peppers, chopped
• 3 tablespoons ground cumin
• 1 (15 ounce) can chickpeas, drained
• 3 medium onions, chopped
• 8 cups vegetable broth
• 10 green chile peppers, seeded and minced
• 0.5 cup quinoa
• 1.5 cups frozen corn, thawed

Recipe Instructions

Step 1

Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.

Step 2

Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.

Step 3

Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.