Chickpea Quinoa Soup Recipe — Eat This Not That

Ingredients

• 1 tablespoon canola oil.
• 1 cup sliced halved carrots
• 1 cup chopped yellow bell pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 32-ounce carton unsalted vegetable stock or reduced-sodium vegetable broth
• 1 14.5-ounce can no-salt-added petite diced or diced tomatoes, undrained
• 1 8-ounce can of no-salt-added tomato sauce
• 1 15-ounce can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup uncooked quinoa, rinsed and drained
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium zucchini, quartered lengthwise and sliced (1 1/3 cups)
• Light sour cream, shredded reduced-fat cheddar cheese, and/or chopped fresh cilantro (optional)