Winter Vegetable and Chickpea Soup from Goya
This is a warm and comforting vegetarian soup made with freshly chopped vegetables, like onions, potatoes, winter squash and fresh spinach and Goya Chickpeas or Goya Organic Chickpeas. The chickpeas add not only a deliciously nutty taste, but also add low-fat protein; they elevate this soup from an appetizer to a hearty, healthy main course.
Ingredients
- 2 Tbsp Goya Extra Virgin Olive Oil
- 1 medium onion, thinly sliced (about 2 cups)
- 1 tsp Goya Minced Garlic, or 4 cloves garlic, finely chopped
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth
- 1 medium butternut squash (about 2½ lbs.), peeled, seeded and cut into ½” cubes (about 4½ cups)
- 2 medium potatoes (about 1 lb.), peeled and cut into ½” cubes (about 2 cups)
- 2 cans (15.5 oz each) Goya Chickpeas or Goya Organic Chickpeas, drained and rinsed
- 6 oz spinach, coarsely chopped (about 4 cups)
- Goya Adobo All-Purpose Seasoning with Pepper, to taste
Instructions
- Heat olive oil in medium, heavy saucepan over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic and cumin, cooking until garlic is fragrant, about 30 seconds more.
- Stir in broth, 2 cups water, squash and potatoes; bring vegetable mixture to boil. Reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
- Stir in chickpeas and spinach; season with Adobo. Continue to simmer, stirring occasionally, until spinach is wilted and chickpeas are warmed-through, about 5 minutes more.
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