[Hearty Vegetable Soup]
Source: Canadian Living
Ingredients
- 1 tablespoon (15 mL) canola oil
- 1 onion, diced
- 1 cup (250 mL) chopped carrots
- 1 cup (250 mL) chopped celery
- 2 minced cloves of garlic
- ½ teaspoon (2 mL) dried oregano
- ½ teaspoon (2 mL) salt
- ¼ teaspoon (1 mL) ground cumin
- ¼ teaspoon (1 mL) hot pepper flakes
- 1 small sweet potato, peeled and chopped
- 1 sweet green pepper, chopped
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (19 oz/540 ml) chick peas, drained and rinsed
- 1 cinnamon stick
- 2 teaspoons (10 mL) paprika
- 4 cups (1L) water
Directions
1. In Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, oregano, salt, cumin and hot pepper flakes, stirring occasionally, until softened, about 5 minutes. |
2. Add sweet potato and green pepper; cook, stirring, for 3 minutes. |
3. Stir in tomatoes, 4 cups (1 L) water, chickpeas, cinnamon stick and paprika; bring to boil. Reduce heat, cover and simmer until vegetables are tender, 20 to 25 minutes. Discard cinnamon stick. (Make-ahead: Let cool for 10 minutes; refrigerate in airtight container for up to 4 days.) |
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