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10-veggie soup

10-Vegetable Soup

A bunch of veggie-goodness packed in this soup!
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine Vegeterian
Servings 10 cups
Calories 169 kcal

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!