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Garden Vegetable Quinoa Soup

Garden Vegetable Quinoa Soup
  • Category


  • Cusine



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


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.