10-Vegetable Soup
A bunch of veggie-goodness packed in this soup!
Equipment
- Cutting board
- Large soup pot
- Baking sheet/parchment paper
- Ladle
Ingredients
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 2 cups corn
- 2 carrots diced
- 1/2 yellow onion diced
- 2 stalks celery diced
- 5 cloves garlic
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 4 cups vegetable stock
- 3 cups water
- 2 tbsp soy sauce
- 6 oz tomato paste
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp cumin
- 2 tbsp coarse sea salt
- 1 cup garbanzo beans drained
- 28 oz fire-roasted tomatoes
- 2 cups cooked brown rice & quinoa
- 2 bay leaves
- 3 cups chopped spinach
Instructions
- Move oven rack to highest position
- Pre-heat oven to broil
- Dice peppers, carrots, onion, and celery
- Add corn, garlic
- Place all veggies on a parchment paper-lined rimmed baking sheet
- Sprinkle with olive oil and 1 tbsp salt
- Broil for 10 minutes, stirring halfway through
- While veggies are roasting in a big soup pot, add stock, water and bouillon and heat to medium high, stir occasionally
- Add rice/quinao, roasted veggies, garbanzo beans, tomatoes and bay leaves
- Stir fo combine and simmer for 1 hour
- App spinach leaves during the last 3 minutes of cooking
- Remove bay leaves before serving
Notes
Feel free to experiment!