Thanks to the vegetables, quinoa and beans in my Quinoa-Vegetable Soup, it is rich in vitamins A, B, C and K plus dietary fiber, antioxidants and protein. These nutrients are good for healthy skin and immune system, lowered blood pressure and blood cholesterol levels, as well as a healthy gut and digestive system. It’s a cinch to whip up on a busy weeknight or on the weekend for a few days’ worth of warm lunches.
This soup is easy-to-make, nutritious and delicious!
- 2 Tbsp. olive oil
- 1 each medium onion, chopped
- 3 each garlic cloves, minced
- 2 stalks celery, chopped
- 2 each carrots, diced
- 28 oz can fire-roasted tomatoes, diced
- 1 tsp dried thyme
- 2 cups favorite chopped frozen or fresh vegetables
- 0.75 cup quinoa, rinsed and drained
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 bay leaves
- 15 oz canned white beans, rinsed and drained
- 1 cup favorite leafy dark greens, tough stems removed
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, if desired
Heat large pot over medium heat.
Add onion, garlic, carrots and celery; cook and stir until veggies have softened, about 6-8 minutes. Add tomatoes and thyme; cook and stir for another 2-3 minutes. Add the remaining chopped vegetables, quinoa, broth, water and bay leaves. Season to taste.
Bring to a boil; then reduce heat and simmer for about 20-25 minutes. Add beans and greens to pot; simmer for another 5-10 minutes, until greens have softened. Remove from heat and remove bay leaves. Top with freshly grated Parmesan, if desired.