Winter Vegetable and Chickpea Soup

Winter Vegetable and Chickpea Soup
Winter Vegetable and Chickpea Soup

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La Cocina Goya

This is a warm and comforting vegetarian soup made with freshly chopped vegetables, like onions, potatoes, winter squash and fresh spinach and GOYA® Low Sodium Chickpeas. The chick peas 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
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2 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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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


medium butternut squash (about 2½ lbs.), peeled, seeded and cut into ½” cubes (about 4½ cups)


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)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 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.

Step 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.

Step 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.

Recipe Tags

Main Dishes Appetizers & Snacks Under 60

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