Ingredients
- 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
Why This Dish Is Worth Trying
This soup is packed with wholesome vegetables and protein-rich quinoa, making it both nutritious and filling. It’s a comforting meal that’s easy to customize with your favorite veggies. Plus, it’s perfect for any season and great for a healthy lifestyle.
Practical Cooking Tips
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium broth to control the salt level in your soup.
- Add quinoa towards the end of cooking to prevent it from becoming mushy.
- Use low-sodium broth to control the salt level in your soup.
- Add quinoa towards the end of cooking to prevent it from becoming mushy.
Step 1
Warm up some oil in a big pot over medium heat. Toss in the onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Let everything cook together until the veggies soften, which should take about 10 minutes.
Step 2
Add the crushed tomatoes and green chile peppers, stirring them in well. Pour in the broth, chickpeas, and quinoa, then season with a bit of salt and pepper. Bring the soup to a gentle boil, then lower the heat and let it simmer for about half an hour.
Step 3
Finally, stir in the corn and cook just until it’s warmed through, around 5 minutes. Ladle the soup into bowls and finish each serving with some sliced avocado on top. Enjoy!
Serving Advice
Serve the soup hot with a slice of crusty bread or a fresh green salad on the side. A sprinkle of fresh herbs like parsley or cilantro can brighten the flavors. For extra creaminess, add a dollop of plain yogurt or a drizzle of olive oil.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight before reheating.
