Ingredients

  • 3/4 cup raw cashews (soaked)
  • 6 cups vegetable broth (divided)
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic (minced)
  • 2 cups sweet onion (diced, about 1 medium)
  • 1 cup carrots (peeled and chopped, about 3 medium)
  • 1 red bell pepper (or 1 cup jarred roasted red pepper, chopped)
  • 1 1/2 cups sweet potato (peeled and chopped, regular potato, or butternut squash)
  • 1 cup chopped celery (about 2 stalks)
  • 28 ounces diced tomatoes (with their juices)
  • 2 tablespoons spice mix (Homemade 10-, to taste)
  • freshly ground black pepper
  • fine grain sea salt
  • 3 cups baby spinach (or destemmed torn kale leaves)
  • 15 ounces chickpeas (or other beans, drained and rinsed)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons fine grain sea salt
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cayenne pepper
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NutritionView more

180Calories
Sodium46%DV1100mg
Fat9%DV6g
Protein12%DV6g
Carbs9%DV26g
Fiber20%DV5g

PER SERVING *

Calories180Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium1100mg46%
Potassium570mg16%
Protein6g12%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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