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Quiona Vegetable Soup
By Liz Hoppenjan
This recipe will last you all week. Either cook it on the stove or toss it in the Crock Pot.

Gluten-free Recipe

Thanks for the recipe, Liz!
Brown in pan:
~2 T. olive oil
~2/3+ cups of quinoa
~about 3 carrots-diced
~about 3 celery stalks-diced
~1/2 onion-diced
~1 red & 1 yellow pepper-diced
~1 tsp. minced garlic

~1 large can veggie or chicken broth (6 cups)
~2-4 cups water (depending on how many veggies you cut up)
~1-2 tomatoes –diced
~1/2 head of cabbage-chopped
~1 can each of black & kidney beans
~chopped jalapenos (optional)
~salt and pepper to taste

Heat the first set of ingredients in a large pan on medium until “toasted/golden brown”

Then add the next set of ingredients and simmer until the vegetables are tender.

Prep Time: 15 minutes Cook Time: 60 minutes
Category: Soups Servings: 8

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