Loaded  Veggie Soup

WHITE KITCHEN RED WINE

“Soup, soup, and more soup! That's what is on my menu at least once or twice each week. Soup is one of those comfort dishes that doesn't necessarily have to be filled with things that are bad for you. In fact, the opposite! Like this Loaded Veggie Soup, much like the Roasted Squash Soup, this one is chock full of veggie goodness.”

-WHITE KITCHEN RED WINE

Veggies

Veggies

MAIN INGREDIENT

INGREDIENTS:

– 1 sweet potato diced – 3- or 4 stalks celery diced – 1 bell pepper diced – 1 can chickpeas – 1 14.5 oz canned tomatoes – 1 yellow onion diced – 3 cloves minced garlic – 2 cups spinach chopped – 3 carrots chopped – 1 tablespoon olive oil – 1 tsp cinnamon – 2 tsp cumin – pinch of cayenne – 4 cups of vegetable broth – 2 cups water – salt and pepper to taste

Loaded Veggie Soup

Yield

6 Servings

course

Main Event

Time

45 Minutes

cuisine

American

1. Heat the olive oil over medium heat in a large pot and add chopped onion, bell pepper, carrot, and celery. Sautee for 2-3 minutes

Directions:

2. Add the spices and stir to combine. Cook for an additional 2 or 3 minutes to warm up the spices.

Directions:

3. Pour in canned tomatoes, drained chickpeas, sweet potatoes, veggie broth, and water.

Directions:

4. Add salt and pepper to taste then reduce heat to medium low and simmer for 30 minutes. Check to make sure that your sweet potatoes are tender.

Directions:

5. Stir in chopped spinach.

Directions:

Enjoy!

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