Vegetable Soup with Quinoa This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving.
Ingredients
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
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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.
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Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.
Per Serving: 253 calories; protein 7.8g; carbohydrates 39g; fat 9.3g; sodium 592mg. I prefer boxed organic vegetable stock.