Vegetable Quinoa Soup
- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1/4 head of cabbage, chopped
- 2 medium zucchini, cut in half & sliced
- 1 can (14 oz.) diced tomatoes with juices (pref. fire roasted)
- 2 cans (14 oz.) beans of choice, drained and rinsed (I used one can white beans & one can three bean medley)
- 1/3 cup dry quinoa
- 2 teaspoons herbes de provence or 1 teaspoon each thyme & rosemary
- 1/2 teaspoon garlic powder
- pinch of red pepper flakes, optional
- 6 cups water or vegetable broth
- mineral salt & fresh cracked pepper, to taste
Crock Pot: In 5 – 6 quart crock pot, place ingredients in the bottom starting with the carrots and ending with the liquids. Cook on low for 6 – 8 hours, or high for 3 – 5 hours. Taste for seasoning, adding salt and pepper to taste.
Stovetop: In a large pot or dutch oven, heat 1 tablespoon oil (or 1/4 cup water for water saute), add onions, carrots and celery, saute for 5 minutes, add remaining ingredients, bring to a boil, cover, turn heat to low and simmer for 1 hour. Taste for seasoning, adding salt and pepper to taste.
Serve with your favorite artisan bread. Add diced avocado for another layer of flavor.
For the beans, use your favorite. I just happen to use what I had on hand. I used one can of great northern beans and one can three bean medley which included black beans, kidney beans and pinto beans. I was nice mix.
I use herbes de provence here (it is one of my favorite herb blends). If you don’t have any on hand, a mix of any of the following herbs will work just as well: thyme, rosemary, fennel seeds, basil, savory, and coriander. Use any combo of up to 2 heaping teaspoons. If you have a bay leaf on hand, by all means add one.