Winter Vegetable and Chickpea Soup

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<p>This is a warm and comforting vegetarian soup made with freshly chopped vegetables, like onions, potatoes, winter squash and fresh spinach and GOYA® <a title="Chick Peas Can" href="https://goya.com/en/products/chick-peas-can" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a> or GOYA® <a title="Organic Chick Peas" href="https://goya.com/en/products/organic-chick-peas" data-udi="https://goya.com/en/products/organic-chick-peas">Organic Chick Peas</a>. 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.</p>

Total Time

45m

Prep Time:15m

Yields:6 Servings

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Ingredients

1

<p><span>medium onion, thinly sliced (about 2 cups)</span></p>

1 tsp.

GOYA® Minced Garlic , or 4 cloves garlic, finely chopped

1 tsp.

<p><span>ground cumin</span></p>

4 cups

<p><span>low-sodium vegetable broth</span></p>

1

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

2

<p><span>medium potatoes (about 1 lb.), peeled and cut into ½” cubes (about 2 cups)</span></p>

2 cans
(15.5 oz. each)

GOYA® Chick Peas or GOYA® Organic Chick Peas, drained and rinsed

6 oz.

<p><span> spinach, coarsely chopped (about 4 cups)</span></p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

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