The Pioneer Woman Tasty Kitchen
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Winter Vegetable Soup

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Level: Easy

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Description

A hearty mix of winter vegetables, chickpeas and quinoa!

Ingredients

  • 3 cloves Garlic, Minced
  • 3 Tablespoons Olive Oil
  • 1 whole Small Winter Squash (butternut, Acorn Or Kabosha Work Well), Peeled, Seeds Removed And Cubed
  • 2 whole Small Sweet Potatoes, Cubed
  • 4 whole Small Carrots, Cubed
  • 4 cups Vegetable Broth
  • 4 cups Water
  • 1 Tablespoon Dried Parsley
  • 1 teaspoon Salt, Or To Taste
  • 1 teaspoon Ground Pepper
  • 2 cups Cooked Garbanzo Beans
  • 2 cups Cooked Quinoa

Preparation

In a large pot, combine minced garlic, olive oil, and chopped vegetables. Stir to combine and cook over medium-high heat until the vegetables start to soften, about 6–8 minutes.

Stir in vegetable broth, water, parsley and a few pinches of salt and pepper. Bring soup to a boil, then cover pot partially and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.

Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve, and enjoy!

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