Hearty Vegetable Soup Hearty Vegetable Soup

Author: Canadian Living

If you aren't taking this on your trip, enjoy it at home garnished with chopped green onions and sour cream.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2009



In Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, oregano, salt, cumin and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.

Add sweet potato and green pepper; cook, stirring, for 3 minutes.

Stir in tomatoes, 4 cups (1 L) water, chickpeas, bay leaf, cinnamon stick and paprika; bring to boil. Reduce heat, cover and simmer until vegetables are tender, 20 to 25 minutes. Discard bay leaf and cinnamon stick. (Make-ahead: Let cool for 10 minutes; refrigerate in airtight container for up to 4 days.)

Nutritional facts per each of 6 servings: about

  • Sodium 595 mg
  • Protein 6 g
  • Calories 178.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 33 g


  • Iron 21.0
  • Folate 30.0
  • Calcium 9.0
  • Vitamin A 78.0
  • Vitamin C 68.0
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Hearty Vegetable Soup