Vegetable Soup

1/2 sweet or yellow onion, sliced
1 tablespoon olive oil 
2-3 ounces shiitake mushrooms, sliced 
1 red or yellow bell pepper, coarsely chopped 
1 15.5-ounce can chickpeas, drained and rinsed 
3-4 cups chicken or vegetable broth 
3/4 cup couscous, rice or orzo 
1/2 pound asparagus, cut into 1- or 2-inch lengths 
3/4 cup frozen green peas 
1 pound baked sweet potatoes (left over from Flank Steak with Chimichurri Sauce), cubed 
1 1/2-inch piece fresh ginger, grated

Saute onions in olive oil in a large pot. Add the rest of the ingredients, one at a time and cook until the couscous rice or orzo is done, according to package directions.

source: Fitness

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