Garden Vegetable Quinoa Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 Tbsp olive oil
1 yellow onion
4 cloves garlic
3 carrots
3 ribs celery
15 oz. can kidney beans
15 oz. can fire roasted diced tomatoes
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp smoked paprika
Freshly cracked pepper
1 cup uncooked quinoa
4 cups vegetable broth*
2 cups water
1/4 lb. frozen spinach
Directions
Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent. While the garlic and onion are cooking, wash and peel the carrots, then slice into 1/4-inch thick rounds. Wash the celery and slice into 1/4-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften . While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes , basil, oregano, smoked paprika, and some freshly cracked pepper to the pot. Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes . After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in 1/4 lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.