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

Ingredients:

  • 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

  • salt

  • 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

Directions:

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