1 (15-ounce) can or 1 (32-ounce) box vegan tomato soup
2 (15-ounce) cans garbanzo beans, drained
1 (15-ounce) can fire roasted diced tomato
2 cups vegetable broth
1/4 cup olive oil
2 to 3 cloves garlic, finely chopped
1 yellow onion, chopped
1 roasted red pepper, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 tablespoons cumin
2 teaspoons crushed red pepper flakes
1 teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon parsley flakes
pepper, to taste
1 cup fresh spinach, chopped
1. In a pot over high heat, add can of tomato soup. If soup is condensed, add water according to can directions.
2. Add remaining ingredients, except for spinach (garbanzo beans, tomato, vegetable broth, olive oil, garlic, onion, red pepper, carrots, celery, cumin, red pepper flakes, cardamom, garam masala, turmeric, basil, oregano, parsley, and pepper).
3. Once the soup is hot, add in the chopped spinach and let it wilt. Serve the soup with tortilla strips, jasmine rice, or tortilla/pita/naan!
I am in college and this recipe is so easy, cheap, and delicious. Great for winter time!