Garden Vegetable Quinoa Soup
Ingredients
The base
-
1
Tbsp
olive oil
-
1
medium
yellow onion
-
4
cloves
garlic
-
3
medium
carrots
-
3
ribs
celery
The protein and vegetables
-
1
15 oz can
kidney beans
-
1
15 oz can
fire roasted diced tomatoes
-
¼
lb
frozen spinach
The seasonings
-
½
tsp
dried basil
-
1
tsp
dried oregano
-
½
tsp
smoked paprika
-
to taste
freshly cracked black pepper
The liquids
-
4
cups
vegetable broth
-
2
cups
water
The grain
Instructions
- Mince the garlic and dice the onion, then sauté them in olive oil until the onions are soft.
- Wash and peel the carrots, then slice them into rounds, and slice the celery. Add them to the pot and sauté until slightly tender.
- Rinse the quinoa well under cool running water.
- Add the rinsed quinoa, drained kidney beans, diced tomatoes, basil, oregano, smoked paprika, and pepper to the pot.
- Pour in the vegetable broth and water, stir, and bring to a boil. Then reduce the heat and let it simmer for 25 minutes.
- After 25 minutes, stir in the frozen spinach until heated through, and adjust seasoning if necessary.
- Serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
204
Total fat
3.75g
Total carbohydrates
35.04g
Total protein
8.9g
Sodium
716.56mg
Cholesterol
0mg
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