Make It Monday: Quick Vegetable and Quinoa Soup
This is a recipe brought to my attention by Ashleigh. I am very fond of bean soups and this one hits all the right notes. Go for this soup when you want a satisfying and healthy meal in only 30 minutes.
Of course, you can vary the vegetables and beans to what you have on hand.
Quick Vegetable and Quinoa Soup
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 2/3 cup quinoa, rinsed
- 6 cups vegetable broth
- 1 1/2 cooked kidney beans, or 1 15 oz can, drained
- 1 14.5 oz fire roasted tomatoes
- 1 small zucchini, chopped
- 1 cup fresh or frozen corn kernels
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon freshly ground black pepper
- 3 cups baby spinach
- 2 tablespoons minced fresh parsely
Heat the oil in a large pot over medium heat
Add the onion, carrot and garlic. Cover and cook for 5 minutes to soften.
Stir in the quinoa, then add the broth, beans, tomatoes, zucchini, 1 teaspoon of salt (or to taste), basil marjoram, and pepper. Bring to a boil, then reduce to a simmer. Cook until the vegetables and quinoa are tender, about 20 minutes.
Stir in the spinach and parsley and cook until the spinach has wilted, 1-2 minutes.
Taste and adjust seasonings. Serve hot.
Original recipe from Quick Fix Vegan