High Protein Veggie Soup
Simple and clean, this vegetarian soup is loaded with fiber and good-for-you veggies. It's good as a satisfying lunch on a chilly day and packs up will for a not-sad desk lunch. We've paired down the ingredient list for the sake of simplicity, but feel free to toss in some chopped fennel, spinach or any other veggies you like. This recipe makes 4 servings.
prep time
10 minutes
cook time
30 minutes
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 carrots, chopped
1 celery stalk, chopped
3 cloves garlic, minced
1 15-ounce can garbanzo beans, rinsed well and drained
4 cups vegetable broth or stock
1 teaspoon ground cumin
1 teaspoon smoked paprika or sweet paprika
1/2 tsp dried thyme
Salt and pepper, to taste
Freshly chopped parsley, for garnish
1 small yellow onion, diced
2 carrots, chopped
1 celery stalk, chopped
3 cloves garlic, minced
1 15-ounce can garbanzo beans, rinsed well and drained
4 cups vegetable broth or stock
1 teaspoon ground cumin
1 teaspoon smoked paprika or sweet paprika
1/2 tsp dried thyme
Salt and pepper, to taste
Freshly chopped parsley, for garnish
Directions
Heat oil in a large stock pot to medium heat on the stove top. Add onions, carrots and celery; cook until soft (about 5-7 minutes). Add garlic, cumin, paprika and thyme and let cook for one minute. Add beans and broth/stock. Bring to a simmer. Cover and simmer for 20-25 minutes. Taste and adjust for seasoning. Garnish with parsley and serve warm.
