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Easy & Delicious Vegetable Soup


1 tbsp olive oil

1 yellow onion

2 celery ribs, sliced

2 carrots, sliced

1 red bell pepper, diced

1 yellow zucchini, diced

1 garlic clove, minced

1 tbsp Mrs. Dash original blend

1 tsp. Mrs. Dash garlic & herb blend

1 19-oz can of chickpeas, drained and rinsed

1 19-oz can of fire-roasted tomatoes

4 cups of vegetable broth

3 cups of spinach, chopped

1 cup frozen green peas

salt and pepper to taste


In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onion, celery, carrots, red bell pepper and zucchini. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the garlic and Mrs. Dash seasonings and cook, stirring, until they are fragrant, about 30 seconds. Add the chickpeas, fire-roasted tomatoes, and broth. Bring the pot to a boil. Reduce the heat to medium-low and cover the pot. Continue to cook until the vegetables are tender and the flavors have concentrated, about 20 to 25 minutes.

Stir in the spinach and peas. Season with salt and pepper to taste. Continue to cook until the spinach is bright green and wilted, about 2 to 3 minutes.

Serve immediately topped with some freshly grated vegan parmesan cheese or store in the fridge for up to 5 days. ENJOY!


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