Mediterranean Crock Pot Soup Recipe

Chickpea and Sweet Potato Soup

For busy families in search of a healthy meal, this Mediterranean quick crock pot soup recipe is a fantastic option. With fresh ingredients like tomatoes, chickpeas, and spinach, you can whip up a nutritious dinner with ease, even on the busiest nights. If you’re looking for a hassle-free way to enjoy Mediterranean food, online ordering is also an option, so you can savor a delicious meal without the fuss. This soup not only simplifies healthy cooking but is bursting with flavor from a mix of aromatic spices and herbs. Feel free to personalize the recipe by tossing in your favorite veggies or proteins, making it adaptable for everyone’s palate. Plus, it’s perfect for lunch leftovers, saving you time and helping reduce food waste. Serve it alongside some crusty whole-grain bread for a satisfying meal that the whole family will enjoy. For more Mediterranean recipes, consider visiting the Mediterranean Tea Room or the Tea Room on Devine in Columbia.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped (about 1½ cups)
• 3 large cloves garlic, finely chopped (about 2 tablespoons)
• 2 tablespoons no-salt-added taco seasoning
• ⅛ teaspoon salt
• 4 cups vegetable broth
• 2 (15-ounce) cans no-salt-added chickpeas, rinsed (about 3 cups)
• 2 small sweet potatoes, scrubbed and chopped (about 2 cups)
• 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes
• 1 (8-ounce) package cream cheese, softened
• 1 (5-ounce) package baby spinach (about 5 packed cups)
• Fresh cilantro leaves for garnish (optional)
• Tri-colored tortilla strips for garnish (optional)

Cooking Instructions:

In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the finely chopped garlic, taco seasoning, and salt. Cook for an additional 2 minutes, stirring frequently until fragrant.

Pour in the vegetable broth and bring to a boil. Add the rinsed chickpeas and chopped sweet potatoes. Reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.

Stir in the fire-roasted diced tomatoes and softened cream cheese. Continue stirring until the cream cheese is fully incorporated and the soup is creamy.

Add the baby spinach and cook for another 2-3 minutes until wilted.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro leaves and tri-colored tortilla strips if desired.

Nutrition Information (per serving, serves 6):

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 220mg
• Total Carbohydrates: 29g
• Dietary Fiber: 8g
• Sugars: 3g
• Protein: 8g

Enjoy this nutritious and flavorful Mediterranean chickpea and sweet potato soup that adheres to various dietary preferences and restrictions!