Chickpea-Swiss Chard Soup
Multigrain Crispbread
Ingredients
- 2½ cups chopped Swiss chard (or use spinach)
- ⅓ cup quinoa
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ (15-oz) can chickpeas, drained and rinsed
- 3 cups vegetable broth
- ½ onion, chopped
- 1 stalk celery, chopped
- 1 carrot, sliced
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 2 bay leaves
- ½ tsp salt
- ½ tsp pepper
- 1½ tsp lemon juice
Instructions
- Stir together all ingredients except lemon juice in a 6-quart slow cooker. Cover and cook on LOW 6 to 7 hours or until vegetables are tender. Discard bay leaves.
- Stir in lemon juice just before serving.
Side Dish Ingredients
- 6 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with soup.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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