Vegetable Soup with Quinoa
This feel-good soup is made with alkaline vegetables plus quinoa and canned chickpeas for a protein boost.
Heat oil in a large stock pot over medium heat.
Stir in onions bell peppers carrot celery garlic cumin and chili powder.
Cook until vegetables are tender about 10 minutes.
Mix in crushed tomatoes and green chile peppers.
Pour in broth chickpeas and quinoa.
Season with salt and pepper.
Bring to a boil; reduce heat to low and simmer for 30 minutes.
Mix corn into the soup until heated through about 5 minutes.
Serve in bowls and top with avocado.