Today’s recipe is one of my favorites. I know I say that all the time, but I really do LOVE this soup! It is so easy to make and filled with nutrients!!!
Some might say that soup is out of season, but I love to eat soup all year round! I heat it up a little less in the summer.
*Above ingredients to taste
2/3 quinoa uncooked
8 cups veggie broth
1 1/2 cup cooked white beans
1 can diced tomatoes
1 cup corn
1 tsp salt
1 tsp dry basil
1/4 tsp pepper
If you want cook small pasta to taste, but the soup is just as great without it. However, I find that people love soup with noodles.
1. Heat oil in a pan.
2. Add onions, carrots and garlic. Stir and cook for 5 minutes.
3. Add remaining ingredients.
4. Bring to a boil and simmer for about 20 minutes.
5. Allow to “rest” off the heat for 5 minutes before serving.
If you have cooked your beans ahead of time, this recipe really doesn’t take long and it is filled with veggies and proteins so it is a great meal in itself! The ingredients listed above are for the soup as it appears in the picture. However, I sometimes switch it up a little. You can add celery or cabbage (at the same time as the carrots) and zucchini with the remaining ingredients. You can also use red beans instead of white! It really is up to you!
If you want to know more about why we should eat quinoa, check my personal blog later on today for a post on Superfood #4: Quinoa.
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