Prep all the whole vegetables - onions, poblanos, red and yellow peppers, tomatoes, celery, carrot, garlic - by chopping on a cutting board and setting aside.

In a pot, add the olive oil with the celery, carrots, red and yellow peppers, onions, and poblano peppers.

Cook for about 10 minutes at medium heat, stirring occasionally, until the carrots are slightly softened.

Add the garlic to the vegetable mixture and cook for another minute or two until the garlic fragrance is in the air.

Add all the seasonings except the cornstarch to the sauteed vegetables and stir to coat them evenly.

Cook for another 5 minutes over medium low heat.

Now add the cornstarch and stir until mixed with the vegetables.

Add the vegetable broth, chia seeds, garbanzo beans, brown rice, tomatoes, corn, tomato paste, vinegar, to the pot and mix everything together.

Cook on medium high until the mixture is brought to a boil, stir and then reduce the heat to low, letting simmer for 45 minutes.

After 45 minutes stir the soup again and let cook for 15 more minutes.

Lastly add the lime juice and soy sauce to the pot along with the spinach and stir.

Turn the stove back up to medium heat and let the spinach cook and wilt for 10 minutes.

Serve the soup and enjoy!