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| Quiona Vegetable Soup |
| By Liz Hoppenjan |
| Description: |
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!
| | Ingredients: |
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
Add:
~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
| | Directions: |
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 |
| (Print) |
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