Vegetable Soup with Quinoa recipe
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Ingredients
- 3 tablespoons olive oil 3 medium onions, chopped 2 green bell peppers, chopped 1 carrot, diced 1 stalk celery, diced 6 cloves garlic, minced 3 tablespoons ground cumin 1 teaspoon chili powder 1 (28 ounce) can crushed tomatoes 10 green chile peppers, seeded and minced 8 cups vegetable broth 1 (15 ounce) can chickpeas, drained ½ cup quinoa salt and ground black pepper to taste 1 ½ cups frozen corn, thawed 1 avocado - peeled, pitted, and diced
Nutrition Info
- 252.7 caloriescarbohydrate: 39 gcholesterol: : -fat: 9.3 gfiber: 8.2 gprotein: 7.8 gsaturatedFat: 1.2 gservingSize: -sodium: 592 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Soup with Quinoa
Directions
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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.
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.
Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.