Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 253
- Carbohydrate: 39g
- Fat: 9g
- Fiber: 8g
- Protein: 8g
- Sugar: 8g
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