A Happy, Healthy Family

4.28.2016

Vegan Spinach and Chickpea Soup


I love a good soup and am always on the lookout for a new recipe to add to my rotation. Soups are an easy way to load in the veggies, and they freeze really well. If you're preparing for a new baby or taking meal to a sick neighbor or friend, soups are also so easy to double to triple.

This soup is vegan, but the chickpeas and quinoa give it some protein that will fill you up. For those of you who aren't vegan, sprinkle on some freshly grated Parmesan at the end for an added zip!



Vegan Spinach and Chickpea Soup Print Friendly and PDF

Yield: 6-8 servings

Ingredients:

1 T olive oil
1 sweet onion, chopped
3 cloves garlic, minced
3 carrots, chopped
3 cups fresh spinach, chopped
8 oz. tomato sauce
5 1/2 cups vegetable broth
14 1/2 oz diced tomatoes (1 can)
1 t garlic salt
1/2 t dried basil
1/2 t dried thyme
1/2 uncooked quinoa, rinsed
1 1/2 cooked chickpeas (or one can, drained and rinsed)

Directions:

1. Heat olive oil in large stockpot over medium heat. Add onion, garlic, and carrots, and saute for a few minutes until onion is translucent. Add spinach and cook until wilted.
2. Add all other ingredients and bring to a boil. Reduce heat; simmer for 20 minutes.

This recipe freezes well; to thaw easily, warm it in the crockpot over low heat for a few hours and come home to a healthy, hearty dinner!

Source: Inspired by Food Fanatic

Enjoy!




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