Vegetable Quinoa Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 4-6 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 fennel bulb, chopped
  • 2 carrots, sliced into thin rounds
  • 2 cups yukon gold potatoes, chopped
  • 2 14oz cans fire-roasted diced tomatoes
  • 1 14oz can chickpeas OR red kidney beans
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tbsp tomato paste
  • 1 cup uncooked quinoa
  • 8 cups chicken stock (use vegetable stock to make it vegan)
  • 2 cups green beans, cut into 1-2 inch pieces (I used thawed frozen green beans)
  • 1 cup frozen peas
  • ¼ cup parsley, chopped
  • 1 tbsp red wine vinegar
Instructions
  1. Heat olive oil in dutch oven over medium-high heat. Sauté onions 2 minutes, then add garlic and saute another minute or two.
  2. Add pepper, fennel, carrot to pot and saute 2-4 minutes.
  3. Add diced tomatoes, potatoes, beans, salt, pepper, oregano, cumin, tomato paste, and stock. Stir in the uncooked quinoa.
  4. Bring soup to a low boil, then reduce heat to medium low and simmer 20-30 minutes or until potatoes are tender and quinoa is cooked through.
  5. During last 5-10 minutes, add frozen green beans and peas.
  6. Off heat, stir in chopped parsley and red wine vinegar.
Recipe by Heart & Stove at http://heartandstove.com/vegetable-quinoa-soup/