I like this soup because it is mild and light and it has grain/legume combination for protein – as well as 2 veggie servings. Works equally well in summer or winter. The recipe makes 4 servings.  For the garam masala recipe on this blog, click HERE.

Ingredients:

1. ½ cup dried garbanzo beans*
2. ½ teaspoon soda*
3. 2 tablespoon olive oil
4. 1 medium onion, coarsely chopped
5. 2 ½ teaspoons garam masala
6. 8 small red skinned potatoes quartered  (about a cup)
7. ½ cup quinoa
8. 4 cups chicken or vegetable broth
9. 3 cups water
10. 3 cups chopped baby spinach leaves

Directions:

1. *THE NIGHT BEFORE, soak the garbanzo beans in 1 ½ cups of water adding the 12 teaspoon soda (the soda helps soften the beans).
2. Before starting the soup, drain the beans and rinse a couple of times. Set aside.
3. Heat oil in heavy saucepan over medium-high heat.
4. Add onion and sauté until beginning to brown (about 6 min.).
5. Rinse quinoa by placing it in strainer and running water over it for a few minutes
6. Add masala, potatoes & quinoa and stir to coat.
7. 
9. Add garbanzo beans, broth and water.
10. Bring to a boil and then reduce heat to medium low and simmer for 20 minutes stirring occasionally.
11. Add chopped spinach and stir into broth until it wilts.
12. Add more water, if desired.
13. Taste and correct the seasoning adding salt and pepper to taste.