Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
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.
Cook's Note:
I prefer boxed organic vegetable stock.
Nutrition Facts (per serving)
| 253 | Calories |
| 9g | Fat |
| 39g | Carbs |
| 8g | Protein |
