Mexican Vegan Soup with Chickpeas
Ingredients
- 1/4 Cup Cubed Yellow Onion
- 1 Whole White Corn Cob color is optional
- 1 Medium Cabbage
- 2 Medium Carrots
- 4 Small Potatoes
- 1 Whole Chayote or squash of choice
- 2 Cloves Garlic
- 2 Cubes Albert and Son's No Beef Cubes
- 8 Cups Vegetable Broth or Water
- 2 Cups Cooked Chickpeas
Garnishes
- 1 Whole Lime
- 1 Leaves Cilantro
- Tortillas
- Mexican Rice
Instructions
- Chop your vegetables in thick slices if desired personally I do about 2 to 3 inches thick.
- In medium heat on your stove water suate onions for 2 minutes then add minced garlic and saute 30 seconds more.
- Add your drained chickpeas and veggies.
- Followed by the 2 cubes of Not Beef
- Add 1 Cup of tomato sauce and stir around to evenly combine.
- Add 5 to 6 Cups of vegetable broth and let simmer for 20 to 25 minutes so that your vegetables still maintain a bite and are not mushy.
Notes
This soup can be enjoyed with the 5 Minute Vegan Mexican Rice on this website and a side of tortillas as well as some salsa.
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For more nutrient dense soups such as these visit my friends over at Real Ordinary Food and make their Savory Lentil Soup.
Or how about going of to Blissful Easting and making this Curried Cauliflower Soup.
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