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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

prep:
25 mins
cook:
50 mins
total:
1 hr 15 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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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/18/2019
This has potential but needs some tweaking. With 2 green bells and 10 green chile peppers everything else pretty much gets lost. The quinoa most definitely needs doubled if not tripled for starters. I recommend doubling the carrots and celery too. The chickpeas are few and far between but considering they are not my favorite that was good for me. Double those too if you love them. This soup was okay but as written it was just okay. Read More
(1)