Recipe: Quinoa Vegetable Soup

Ingredients

3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 medium carrots, peeled and chopped
2 stalks celery, chopped
1 to 2 cups chopped seasonal vegetables (like zucchini, yellow squash, bell pepper, sweet potatoes, or butternut squash)
6 cloves garlic, pressed or minced
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
scant 1 cup quinoa, rinsed well
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 leaves bay leaves
a pinch red pepper flakes
to taste freshly ground black pepper

Heat olive oil in a large pot over medium heat, then add onion, carrots, celery, seasonal vegetables, and a pinch of salt. Cook until the onion is softened.
Add garlic and thyme, cooking until fragrant.
Stir in diced tomatoes with their juices and cook for a few minutes.
Add quinoa, broth, water, salt, bay leaves, and red pepper flakes. Bring to a boil, then reduce heat to a simmer.
Cook for 25 minutes, then add beans and chopped greens. Simmer for an additional 5 minutes.
Remove from heat, discard bay leaves, and stir in lemon juice. Adjust seasoning as needed before serving.

Servings

4 to 6

Calories

250

Total fat

Total carbohydrates

40g

Total protein

10g

Sodium

600mg

Cholesterol

0mg