Chickpea and Red Pepper Soup with Quinoa

Description

• 1/2 c. quinoa
• 2 tbsp. olive oil
• 1 medium onion
• 1 carrot
• 2 stalk celery
• 3 clove garlic
• 1 tbsp. smoked paprika
• kosher salt
• Pepper
• 1 yellow pepper
• 1 red pepper
• 2 can low-sodium chickpeas
• 2 c. low-sodium vegetable broth
• 2 tbsp. red wine vinegar
• Chopped fresh parsley

1. STEP 1Cook the quinoa according to package directions.
2. STEP 2Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
3. STEP 3Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
4. STEP 4Add 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. Serve topped with parsley, if desired.