Tuesday, March 19, 2013

Vegetable and Quinoa Soup

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I have made more vegetable soup this past fall/winter than I have made in my entire life.
Not kidding.
I have become a vegetable soup loving freak.
It's light, healthy and tastes fabulous on a cold day or night.

Most of the time I make this same version with mini whole wheat pasta shells, but I had leftover quinoa, so I decided to add that instead.  I'm not sure which I like more. 

I store leftovers in pint-size mason jars and then take the soup for lunch at work.
Just pop the mason jar in the microwave for 2-3 minutes and grab a spoon.

Vegetable and Quinoa Soup

1 small onion, diced
3/4 cup celery, diced
3/4 cup carrots, sliced
4 cups low-sodium chicken or vegetable stock
1 can (14.5 oz) petite diced tomatoes
2 T tomato paste
1 can black beans, rinsed and drained
1 cup frozen corn
1 zucchini, diced
2 bay leaves
1 1/2 cups cooked quinoa
spinach leaves, torn into bite size pieces
salt and pepper
olive oil

Pour a tablespoon or so of olive oil into a large pot or dutch oven set on medium high heat.
Add onion and celery and carrots.  Saute until crisp tender; 2-3 minutes.  Add chicken or vegetable stock, 1 can of petite diced tomatoes, tomato paste, black beans, corn and zucchini.  Throw in a bay leaf or two and then salt and pepper to taste.  Bring to a boil and then simmer on medium-low for 10-20 minutes.  Add cooked quinoa and torn spinach leaves right before serving. Remove the bay leaves and salt and pepper to taste. 

Click here for great tips on cooking quinoa.

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