Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 Tablespoon oil
1 red bell pepper	Washed, trimmed and diced
1 green pepper	Washed, trimmed and diced
1 teaspoon fresh ginger root	Washed, peeled  and finely chopped or 1 t. ground ginger
3 cloves garlic	Washed, peeled and minced
1 bay leaf
1 Tablespoon paprika
1/4 teaspoon cinnamon
Dash of cayenne pepper
1/4 teaspoon nutmeg
6 cups low sodium chicken stock
3 large sweet potatoes	Washed, peeled, and diced
1 teaspoon dried basil
1 (14 oz.) can diced tomatoes	Use no added salt variety
2 cans (14 oz.) garbanzo beans	Drained and rinsed
8 oz. fresh spinach	Washed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot, heat the olive oil.
2	Add the onion and sauté until tender.
3	Add the bell peppers, celery and sauté 2 minutes.
4	Add the ginger, garlic bay leaf, paprika, cinnamon, cayenne pepper, and nutmeg.
5	Sauté 1 additional minute.
6	Add the stock, sweet potatoes, basil, and bring to boil.
7	Stir in tomatoes, and garbanzo beans.
8	Cook about 5 -10 minutes until heated.	Cook until internal temperature reaches 135°F.
9	Stir in spinach just before serving and leave lid off.
10	Serve immediately.