Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving.

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Recipe Summary

cook:
50 mins
total:
1 hr 15 mins
prep:
25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

253 calories; protein 7.8g; carbohydrates 39g; fat 9.3g; sodium 592mg. Full Nutrition
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