Winter Vegetable and Chickpea Soup
This is a warm and comforting vegetarian soup made with freshly chopped vegetables, like onions, potatoes, winter squash and fresh spinach and GOYA® Chick Peas or GOYA® Organic Chick Peas. The chickpeas add not only a deliciously nutty taste, but also add low-fat protein; they elevate this soup from an appetizer to a hearty, healthy main course.
Total Time
45m
Prep Time:15m
Yields:6 Servings
Ingredients
2 tbsp.
1
medium onion, thinly sliced (about 2 cups)
1 tsp.
1 tsp.
ground cumin
4 cups
low-sodium vegetable broth
1
medium butternut squash (about 2½ lbs.), peeled, seeded and cut into ½” cubes (about 4½ cups)
2
medium potatoes (about 1 lb.), peeled and cut into ½” cubes (about 2 cups)
2 cans
(15.5 oz. each)
6 oz.
spinach, coarsely chopped (about 4 cups)
Directions
Step 1
Heat olive oil in medium, heavy saucepan over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic and cumin, cooking until garlic is fragrant, about 30 seconds more.
Step 2
Stir in broth, 2 cups water, squash and potatoes; bring vegetable mixture to boil. Reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Step 3
Stir in chickpeas and spinach; season with Adobo. Continue to simmer, stirring occasionally, until spinach is wilted and chickpeas are warmed-through, about 5 minutes more.
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Winter Vegetable and Chickpea Soup
Prep Time 15m
Total time 45m
Yields: 6 Servings
This is a warm and comforting vegetarian soup made with freshly chopped vegetables, like onions, potatoes, winter squash and fresh spinach and GOYA® Chick Peas or GOYA® Organic Chick Peas. The chickpeas add not only a deliciously nutty taste, but also add low-fat protein; they elevate this soup from an appetizer to a hearty, healthy main course.
Ingredients
2 tbsp.
1
medium onion, thinly sliced (about 2 cups)
1 tsp.
1 tsp.
ground cumin
4 cups
low-sodium vegetable broth
1
medium butternut squash (about 2½ lbs.), peeled, seeded and cut into ½” cubes (about 4½ cups)
2
medium potatoes (about 1 lb.), peeled and cut into ½” cubes (about 2 cups)
2 cans (15.5 oz. each)
6 oz.
spinach, coarsely chopped (about 4 cups)
Directions
Step 1
Heat olive oil in medium, heavy saucepan over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic and cumin, cooking until garlic is fragrant, about 30 seconds more.
Step 2
Stir in broth, 2 cups water, squash and potatoes; bring vegetable mixture to boil. Reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Step 3
Stir in chickpeas and spinach; season with Adobo. Continue to simmer, stirring occasionally, until spinach is wilted and chickpeas are warmed-through, about 5 minutes more.