Count ‘em- this vegetable soup is packed with TEN different vegetables. 😍 So basically, it’s the perfect way to get all your veggie servings in one bowl. 😂 And yes- the leftovers reheat perfectly for lunch the next day! . Missing an ingredient? Let me know and I’ll help you think of a substitute! . Ingredients 1 tablespoon olive oil 1 white onion, chopped 2 stalks celery, chopped 2 large carrots, peeled and chopped 1 poblano pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 6 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon red wine vinegar 1/4 teaspoon dried chili powder 1 bay leaf 1 15oz can fire-roasted tomatoes 1 cup corn, canned or frozen 1 cup peas, canned or frozen 4 cups vegetable stock 1 15oz can chickpeas 1 cup cooked brown rice 1 cup spinach Instructions In a large pot, add the olive oil, celery, onion, carrots, poblano pepper, and bell peppers. Cook the vegetables over medium heat for 10 minutes until the veget...