Quick and Easy Veggie Quinoa Soup

Veggie Quinoa Soup

 What’s the perfect choice for a winter dinner? If your taste buds are like mine a hearty filling soup came to mind.

The only thing bad about soup is the time it takes to make it. Hours in the pot spent simmering on the stove to get the perfect mix of flavors. Not with this quick and easy veggie quinoa soup. I’ve tweaked the recipe from one of my favorite books the Quick Fix Vegan by Robin Robertson. It’s finished in about 30 minutes but has the flavor of soup that has simmered for hours.

Don’t have some of the veggies on hand? Use what you’ve got!

Veggie Quinoa Soup

1 TBSP Olive Oil
1 Sweet Onion, minced
1 large carrot diced
1 large stock celery, diced
2 cloves garlic, minced
2/3 C. Quinoa, rinsed
6 C veggie broth
1 1/2 C beans your preference Kidney, Black, Garbonzo, White rinse if they are canned
1 can diced tomatoes, your preference Italian style, Fire Roasted, Plain
1 zucchini or yellow squash, chopped
1 C frozen corn
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp marjoram or 1/4 tsp oregano
1/4 tsp ground pepper
3 C. chopped spinach or kale
2 TBSP Parsley

Heat the oil in a large pot. Add the onion, garlic and carrot and cook until the onion starts to appear translucent, about 5 min.

Add the rest of the ingredients EXCEPT the spinach/kale and parsley.

Bring to a boil, reduce to simmer until veggies are soft, about 20 min.

Once the veggies are soft, add the spinach/kale and parsley. Cook for 2-3 minutes until the spinach kale starts to wilt.

My favorite veggie broth is better than bouillon seasoned veggie base. It’s already got a great flavor profile from veggies and has less sodium than typical stocks.

People not used to working with quinoa often ask why it needs to be rinsed. I’ve found that if I skip this simple step it has a slightly bitter flavor. A fine strainer does the trick.

Know someone who loves to cook tasty dishes but doesn’t want to spend forever in the kitchen? They will thank you for sharing this with them.

cj "cathy jo" johnson





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