If you are looking for a hearty vegetarian soup to warm you up on a cold winter day, this is it! Simple to prepare, and delicious, this soup packs a ton of nutrients into your bowl! And this recipe makes a ton, so plan to freeze some for another day (or days)! I try to use only organic vegetables, when possible. I also use the vegetables that are in season for variety.
2 Tbs Olive Oil
1 Onion, chopped
2 Celery Stalks, chopped (I ran out of celery and substituted 1 c chopped kale)
2 Cloves Garlic, minced
2 Medium Carrots, sliced about 1/4″ thick
1 Small Zucchini, halved and sliced about 1/4″ thick
1 Small Yellow Squash, halved and sliced about 1/4″ thick
1 1/2 C Green Beans, cut into 1″ pieces
2 Qts Vegetable Broth (I use Pacific brand organic vegetable broth, or make my own)
1-15 oz Can Diced Tomatoes2 Bay Leaves (I substituted 1 tsp dried rosemary or 1 sprig fresh)
1 Tsp Thyme
1/3 C Fresh Basil (use 1 tsp dried if you can’t get fresh)
2 C Cooked Quinoa (2 c water, 1 c quinoa – boil about 20 mins)
Salt and Black Pepper to Taste
Cook onion, celery, and garlic in a large pot until translucent. Do not let it brown. Add all the other veggies to the pot. Pour the broth over the veggies and add spices. Stir in quinoa. Let simmer until all veggies are tender and flavors have blended, about 1 hour.
This is some seriously good soup!