Add the onion, bell pepper, and carrots, stir, and cook until vegetables are slightly soft, about 10 mins.
Add the potatoes and broth, stir, and bring to a boil. Reduce heat to low and simmer until potatoes are soft, about 10 more mins.
Pour in the chickpeas, tomatoes with their juices, corn, spinach, and vegan jerky. Add another cup of water to thin the soup a little, if needed. Simmer another few mins and taste for seasoning (will depend on the flavor of jerky used).
Serve with hot sauce and cubed avocado, if desired.
Notes
*I order Louisville Vegan Jerky (maple bacon & sriracha maple) from Thrive Market, but you can also order it from Amazon (linked in post).
This soups keeps well in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/12/08/turmeric-vegetable-stew/