Sometimes, especially on a cold day, all you want is a hot bowl of soup. And, sometimes, that soup needs to be thick and hearty, because a broth-like soup just won’t do! Well, look no further, my friend, because this particular soup is not only thick and hearty, but also very good for you.
When I make soup, unless I am following a recipe or targeting a certain flavour, anything pretty much goes. As long as there’s a good mix of tasty broth, lots of veggies, and classic soup seasonings, I’m satisfied. This particular soup recipe was born out of the need to use up some quinoa. The vegetarian loves his quinoa, and truth be told, I’m not a big fan of it unless it’s hidden among something like this soup or a spicy chili.
John.e’s been asking for quinoa for some time and quite frankly, it was just too hot to cook, so as soon as the cooler temperatures rolled around, I made this soup for him. He really enjoyed it! And, so did I!
This recipe makes quite a large pot of soup. As you know, Dear Reader, I cannot seem to cook small amounts. I guess I shouldn’t worry about it too much, because leftovers are great, and should company come, I’ll never be short on serving up seconds, or even thirds!
By the way, this is a great way to use up the extra vegetables in your kitchen. You do not need to follow this recipe exactly. Feel free to omit a veggie that you’re not fond of, or don’t have on hand, and add any that you like. Just be aware of the cooking time for each vegetable so that you can add them to the broth at the right time. Overcooked veggies are none too appealing. 🙂
- 4 cups low sodium vegetable stock
- 8 cups water
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 stalks celery, diced
- 2 carrots, sliced
- 2 cups broccoli florets
- 1 cup green beans, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can baby corn, chopped
- 1 can tomato paste
- 2 cans whole tomatoes, coarsely chopped, liquid reserved
- 1¾ cup quinoa, uncooked
- 2 bay leaves
- 2 tablespoons olive oil
- In a large soup pot, over medium heat, add the olive oil and sauté the onions until translucent
- Add the garlic and continue to sauté for one additional minute
- Add the salt, pepper, celery, and carrots. Saute for 15 minutes
- Add the water and the vegetable stock
- Add the bay leaves, tomato paste, tomatoes, corn, and beans; cook together for 30 minutes
- Add the uncooked quinoa and cook for 20 more minutes
- Add the broccoli florets and cook for 10 more minutes
- Taste and season accordingly