Red Pepper, Chickpea and Quinoa Soup (09.16.15)

Posted at 11:45 AM, Sep 17, 2015
and last updated 2015-09-17 13:45:37-04
  • 1/2 cup quinoa
  • 2 tbsp. olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, diced
  • 1 tbsp. paprika
  • 2 can low-sodium chickpeas, drain, rinsed
  • 2 cups low-sodium vegetable broth
  • 2 tbsp. red wine vinegar
  • 1/4 cup fresh parsley, chopped
  • No Salt Seasoning and Pepper, to taste

Cook the quinoa according to package directions. Heat the oil in a Dutch oven or large soup pot. Add the onion, carrot, celery and pepper. Cook, stirring occasionally, for 5-6 minutes. Add the garlic, paprika, no salt seasoning and pepper and cook for another 1-2 minutes.

Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Garnish each serving with parsley.

Sponsor: Intermountain Medical Center Heart Institute