January 7, 2013

Vegetable Quinoa Soup

I was a bit concerned that this soup would not be flavorful enough for myself and my husband, but we really enjoyed it. He kicked it up a bit by adding some heat to it (chipotle or cayenne pepper). 

The soups was surprisingly filling and had a great fresh taste. You can mix it up by changing/adding the vegetables - maybe add some mushrooms - and by changing the type of beans - red kidneys instead of garbanzos. Enjoy!

1 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
1 zucchini, chopped
1 1/2 cups frozen green beans, broken or cut into 3/4-inch pieces
32 ounces vegetable or chicken broth 
1-15 ounce can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
2 tsp dried basil
2 cups cooked red quinoa*
1-15 oz can garbanzo beans, drained and rinsed
Salt and black pepper, to taste

Heat the olive oil in large, heavy-bottomed stockpot over medium heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, zucchini, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 15 to 20 minutes. Stir in the cooked quinoa and garbanzo beans and season with salt and pepper, to taste. Serve warm.

*Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Serves 4

Adapted from:

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