Good morning! After yet another snow day yesterday during this colder-than-normal winter here in Connecticut, I can help but continue to crave warm, hearty soups.
I didn't see this recipe made anywhere and I kind of just made it up on my own. It's definitely not genius or anything.
But it is so good.
There's nothing fancy in it and you can really add anything you have in the pantry or fridge that needs to be used up. Substitute or leave out ingredients based on your dietary needs or tastes. For THM-ers this soup would be an E.
I call it Veggie Bean Quinoa Soup. This recipe makes about 2-3 quarts of soup.
Ingredients:
1 Cup of purified water
1-2 box containers of veggie stock
I didn't see this recipe made anywhere and I kind of just made it up on my own. It's definitely not genius or anything.
But it is so good.
There's nothing fancy in it and you can really add anything you have in the pantry or fridge that needs to be used up. Substitute or leave out ingredients based on your dietary needs or tastes. For THM-ers this soup would be an E.
I call it Veggie Bean Quinoa Soup. This recipe makes about 2-3 quarts of soup.
Ingredients:
1 Cup of purified water
1-2 box containers of veggie stock
1 box Pomi diced tomatoes
1 can of kidney beans
1 can of white beans (Canellini are my favorite but use whatever)
2-3 stalks celery chopped (I include the greens in the inside of the celery for more flavor)
1 carrot chopped
1/2 of an onion chopped
1-2 green zucchini chopped
1-2 yellow squash chopped
1/2 cup quinoa (cooked separately and add at end of soup cooking)
Directions:
1. Rinse and chop all veggies.
2. Rinse and drain beans.
3. Pour cup of water, veggie stock, tomatoes and add all chopped ingredients and beans into a big stock pot.
4. In a separate smaller saucepan, cook quinoa according to the directions on your package. I use water to cook my quinoa but feel free to use any broth of flavoring you like.
5. Cook soup on medium-high heat until you achieve a rolling boil. Turn down to low and simmer until veggies are tender - approximately 25-30 minutes.
6. Add cooked quinoa to rest of the soup. Stir, add extra spices to taste and serve.
1. Rinse and chop all veggies.
2. Rinse and drain beans.
3. Pour cup of water, veggie stock, tomatoes and add all chopped ingredients and beans into a big stock pot.
4. In a separate smaller saucepan, cook quinoa according to the directions on your package. I use water to cook my quinoa but feel free to use any broth of flavoring you like.
5. Cook soup on medium-high heat until you achieve a rolling boil. Turn down to low and simmer until veggies are tender - approximately 25-30 minutes.
6. Add cooked quinoa to rest of the soup. Stir, add extra spices to taste and serve.
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| Veggie Bean Quinoa Soup. Deelish. |
This soup could not be easier. Again, it makes quite a bit of soup so feel free to share with family, friends, neighbors or co-workers! I gave a quart of soup to my neighbor the other day when her kids weren't feeling well and she raved about it.
Let me know you like it if you try it and any variations you did!
~Carly
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