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Ingredients1 h 15 m servings 253
Original recipe yields 10 servings
- 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.
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- Cook's Note:
- I prefer boxed organic vegetable stock.
Per Serving: 253 calories; 9.3 39 7.8 0 592 Full nutrition
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