Recipe Background
It's time to pull out the fluffy sweaters and fully embrace the crisp air that's emerging! Cool Weather Soup will make you so comfy with its healthy, nourishing blend of fresh veggies and fluffy quinoa. It's good for the heart and even better for the soul. Your cheeks will be rosy with delight with this Cool Weather Soup!
It's time to pull out the fluffy sweaters and fully embrace the crisp air that's emerging! Cool Weather Soup will make you so comfy with its healthy, nourishing blend of fresh veggies and fluffy quinoa. It's good for the heart and even better for the soul. Your cheeks will be rosy with delight with this Cool Weather Soup!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon smoked paprika
- salt to taste
- pepper to taste
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 2 (15.5-ounce) cans low-sodium chickpeas
- 2 cups low-sodium vegetable broth
- 1 cup water
- 3 tablespoons red wine vinegar
- 1/2 cup quinoa cooked and warm
Directions
- In a Dutch oven over medium heat, add the oil.
- Add the onions, the carrots, and the celery pieces to the heated oil and cover the Dutch oven. Cook, stirring occasionally, about 6 minutes.
- Add the garlic, the paprika, the salt, and the pepper to the veggie mixture and cook, while stirring, about 1 minute.
- Add the yellow bell peppers and the red bell peppers to the veggie mixture and cook, stirring occasionally, about 5 minutes.
- Add the chickpeas, the vegetable broth, and the water and bring to a boil.
- Reduce the heat and simmer until the veggies are tender, about 5-8 minutes.
- Stir the red wine vinegar and the cooked quinoa into the soup.
- Serve.
×