Vegetable Soup with Quinoa

Ingredients

• tablespoon solive oil
• medium onions, chopped
• green bell peppers, chopped
• carrot, diced
• stalk celery, diced
• clove sgarlic, minced
• tablespoon sground cumin
• teaspoon chili powder
• (28 ounce) can crushed tomatoes
• green chile peppers, seeded and minced
• cup svegetable broth
• (15 ounce) can chickpeas, drained
• 1/2 cup quinoa
• salt and ground black pepper to taste
• 1/2 cup sfrozen corn, thawed
• avocado - peeled, pitted, and diced

Instructions

1. 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.
2. 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.
3. Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.

Tips

I prefer boxed organic vegetable stock.