Winter Vegetable and Chick Pea Soup
Prep time: 15 min.
Total time: 45 min.
2 tbsp. GOYA® Extra Virgin Olive Oil
1 medium onion, thinly sliced (about 2 cups)
1 tbsp. 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® Low Sodium Chick Peas, drained and rinsed
6 oz. spinach, coarsely chopped (about 4 cups)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
|1.||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.|
|2.||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.|
|3.||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.|