Boxed blended soups are the perfect canvas for simple stir-ins to make them more substantial and satisfying. Here, roasted red pepper soup is jazzed up with canned chickpeas and fresh baby spinach for a fast, comforting meal.

3-Ingredient Roasted Red Pepper Soup with Chickpeas

(32-ounce) carton low-sodium roasted red pepper soup

(15 ounce) can no-salt-added chickpeas, rinsed

baby spinach

Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.


Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.


Serve topped with freshly cracked black pepper, if desired.


3-ingredient roasted red pepper soup with chickpeas

Total: 15 minutes

Author : Carolyn Hodges, M.S., RDN

Ingredients

Instructions

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