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Tips To Improve This Recipe
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium vegetable broth to control the salt content.
- Add fresh herbs like parsley or cilantro at the end for a bright, fresh flavor.
Ingredients 0/16
Reasons You'll Love It
This soup is packed with wholesome ingredients that provide fiber, protein, and essential vitamins. It’s a warm and comforting meal that supports a healthy lifestyle without sacrificing flavor. Perfect for any season, it fills you up without feeling heavy.
Directions
Warm some oil in a big pot over medium heat. Toss in the onions, bell peppers, carrot, celery, garlic, cumin, and chili powder, and cook everything until the veggies are nice and soft, about 10 minutes. Next, stir in the crushed tomatoes and green chiles. Pour in the broth along with the chickpeas and quinoa, then season with salt and pepper to taste. Bring the soup to a boil, then turn the heat down and let it simmer gently for about half an hour. Finally, add the corn and cook just until it’s heated through, around 5 minutes. Ladle the soup into bowls and top each serving with some creamy avocado. Enjoy!
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Serving Variations
Serve this soup with a side of crusty whole-grain bread or a simple green salad. A dollop of Greek yogurt or a sprinkle of grated Parmesan can add creaminess and extra flavor. It also pairs well with a light white wine or herbal tea.
How To Keep It Fresh
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 it seems too thick. This soup also freezes well—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use red or white quinoa instead of regular quinoa?
Yes, red or white quinoa works fine and will not affect the cooking time much.
How can I make this soup spicier?
Add more green chiles or increase the chili powder to taste.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, use about 2 cups of fresh, crushed tomatoes as a substitute.
Is it possible to prepare this soup in a slow cooker?
Yes, sauté the veggies first, then combine all ingredients and cook on low for 4-6 hours.
Can I freeze leftovers of this soup?
Yes, store in an airtight container and freeze for up to 3 months.
What can I use instead of chickpeas if I have a legume allergy?
You can omit chickpeas or substitute with diced potatoes or extra vegetables.
How do I store leftovers properly?
Keep leftovers in a sealed container in the refrigerator for up to 4 days.
Can I make this soup vegan?
Yes, the recipe is already vegan as it uses vegetable broth and no animal products.
