Servings: 15 cup
Calories: 140kcal
Equipment
- large pot
Ingredients
Veggies
- ¾ cup red bell pepper chopped
- ¾ cup yellow bell pepper chopped
- ¾ cup poblano pepper chopped
- 1 cup yellow onion finely diced
- 1 cup carrot sliced into rounds
- 1 cup celery sliced
- 2 tablespoons minced garlic
- 2 tablespoons extra virgin olive oil
Spices
- 1 tablespoon sweet paprika or Aleppo chili flakes
- 1 tablespoon ground cumin
- 1 tablespoon dried lemon peel or 1 teaspoon lemon zest
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 2 teaspoons sea salt
- 1 ½ teaspoons white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 teaspoon smoked paprika adds depth and smokiness
Remaining Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons tomato paste
- 8 cups vegetable broth
- ½ cup sprouted brown rice or rinsed barley
- 2 tablespoons chia seeds
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 15-ounce can fire-roasted corn, drained and rinsed
- 4 15-ounce cans fire-roasted tomatoes
- ½ cup frozen green peas
- 3 cups fresh spinach tightly packed
- 2 tablespoons freshly squeezed lime juice
- 2 lemons thinly sliced into wheels for garnish
- 1 tablespoon fresh parsley or cilantro chopped (optional, for freshness)
Instructions
- Ready to get cooking? Here’s how I whip up this delightful soup, step by step.
Step 1: Prepare the Vegetables
- Start by chopping all your vegetables. Get them nicely diced and ready. This includes bell peppers, onion, carrots, and celery. The colors make it a beautiful array on your cutting board!
Step 2: Sauté Aromatics
- Heat the olive oil in a large pot over medium heat. Add your minced garlic and let it sauté until fragrant—about a minute will do. Take care not to burn it! That smell is like a magic spell; it’s inviting!
Step 3: Cook the Veggies
- Toss in the prepared vegetables (bell peppers, onion, carrot, and celery). Cook for about 5-7 minutes. You want them softened but still vibrant in color. Stir in the spices—paprika, cumin, dried herbs, salt, and pepper—to coat those beauties well.
Step 4: Add Liquids
- Pour in the vegetable broth and bring it to a gentle boil. This is where the magic happens. Add the rice or barley and bay leaves, then reduce the heat to a simmer.
Step 5: Include the Beans and More
- After about 15 minutes of simmering, add the drained cans of garbanzo beans, fire-roasted corn, and tomatoes. Stir it, and let it cook for another 10 minutes.
Step 6: Finish with Greens
- In the last 5 minutes, toss in the frozen peas and fresh spinach. Stir until the spinach wilts, giving a pop of green. Don’t forget the lime juice! Taste and adjust the seasoning if you like.
Step 7: Serve and Garnish
- When finally done, ladle it into bowls. Garnish with lemon slices and a sprinkle of parsley or cilantro. Ah, doesn’t it look delicious?
Notes
Here are some handy tips to ensure your soup turns out amazing every time:
- Chop Uniformly: Aim for similar sizes in your vegetables. This ensures even cooking.
- Customize Vegetables: Feel free to swap out any veggies you don’t have—zucchini or kale are great alternatives.
- Let It Sit: If you can, let the soup rest for a bit before serving. It lets the flavors mingle and deepen.
- Make It Ahead: This soup is even better the next day. Batch cooking is your best friend!
- Add Protein: Looking for a heartier meal? Consider adding lentils or tofu as an extra protein source.
Nutrition
Calories: 140kcal
Tried this recipe?Let us know how it was!