Farmers Market Vegetable Quinoa Soup
Fresh Vegetables, Nutritious Quinoa and Protein Packed Beans make this a meal in a pot
Servings: 6
Equipment
- 1 Dutch Oven
- 1 Wooden Spoon
Ingredients
- 1 tbsp Butter
- 3 tbsp Extra Virgin Olive Oil
- 1 Onion yellow, medium, diced (1 cup)
- 3 Stalks Celery diced (1 cup)
- 1 Cup Carrots diced
- 1 Zucchini medium, diced (1.5 cup)
- 2 cup Kale chopped
- ½ Butternut Squash diced (1.5 cup)
- 5 Garlic Cloves minced
- ½ tbsp Dried Thyme
- 2 14.5 oz Cans Whole Tomatoes
- 32 oz Vegetable Broth
- 1 16 oz Can Kidney Beans drained, rinsed
- 1 cup Quinoa rinsed
- 1 cup Water
- 2 Bay Leaves
- Salt and Pepper
Instructions
- Dice your onion, celery and carrots to roughly the same size. Dice 1 medium zucchini. Mince 5 cloves of garlic.
- Over Medium Heat, melt 1 tbsp butter and warm with 3 tbsp Extra Virgin Olive Oil. Add the onion, celery and carrots, and cook low and slow for about 8 minutes, using a wooden spoon to stir. Do not brown.
- While vegetables are cooking, peel the butternut squash, and cut it in half. Using a spoon remove seeds and pulp in the cavity. Dice half of the squash, or about 1½ cups squash.
- Add zucchini and butternut squash to pot and cook for 5 minutes, stirring occasionally.
- Add garlic along with 1 tsp salt, ½ tsp black pepper and ½ tbsp dried thyme. Stir to combine. Allow garlic to cook for about 1 minute.
- Add 2 cans whole tomatoes and their juices, using a wooden spoon to break up the tomatoes. Diced tomatoes may be substituted.
- Pour 32 oz vegetable broth into pot. Pour in rinsed quinoa, 1 cup water and 2 bay leaves. Stir. Cover with a lid and allow to boil for 25 minutes.
- Turn off heat. Remove lid. Add drained and rinsed kidney beans and 2 cups chopped kale. Return lid to pot and allow kale to wilt for 5 minutes.
- Once wilted, stir soup. Adjust salt and pepper to desired flavor. Serve with crusty bread and parmesan cheese.