11 Cheap and Fast Dinners to Help With Weight Loss

3-Ingredient Roasted Red Pepper Soup with Chickpeas

The cooking directions don’t get much easier than this! Boxed or blended soups are the perfect start for simple stir-ins to make them more concrete and satisfying. Here, we’ve jazzed up roasted red pepper soup with a can of chickpeas and added some fresh baby spinach for a fast, soothing meal.

Ingredients:

• 1 (32oz) carton low-sodium roasted red pepper soup
• 1 (15oz) can rinsed, saltless chickpeas
• 3 cups of baby spinach

Directions:

1. Bring the roasted pepper soup to a simmer in a medium saucepan over medium heat.
2. Stir in your baby spinach and chickpeas and let simmer until the spinach wilts. It shouldn’t take longer than about 1 minute.
3. If desired, serve topped with freshly cracked black pepper.