Posted on

Quinoa Vegetable Soup

Soup season is here!

This is a new recipe my daughter and I have been tweaking. Vegan, DELICIOUS, and high in protein, thank you quinoa. And the best part is it’s sooo EASY! Pretty much perfect. Enjoy!

Quinoa Vegetable Soup

QUINOA VEGETABLE SOUP

* 1 onion chopped

* 6-8 celery ribs chopped

* 3-4 large carrots chopped

*2-3 Tablespoons extra virgin olive oil (or 1/4 cup broth if you’re avoiding oil)

* 15 ounce can stewed or diced tomatoes

* 15 ounce can tomato sauce or use more broth, if you want a thinner soup

* 1 quart vegetable broth

* 1 cup dry quinoa, rinsed well

1. Sauté onions, celery, and carrots in the olive oil for 5 minutes.

2. Add diced or stewed tomatoes, tomato sauce, and vegetable broth. Stir.

3. Add quinoa and bring soup to a low boil, then simmer for 20 minutes.

4. Drizzle each serving with with a little extra virgin olive oil and sprinkle with a little garlic salt.

(If you’re feeling daring try a sprinkle of cayenne pepper.)

ENJOY!

Up Close Quinoa Vegetable Soup

Posted on

Lentil Stoup

I can’t call it stew and I can’t call it soup. . .so “stoup” it is. You have to say “Stoup” like you are being mysterious, it tastes better that way.

This is SToupER easy!  It’s comforting and just an all around yummy stew/soup for colder weather.

(The following makes a very stewy dinner, if you want it more soupy add another 1-2 cups of water or broth.)

  •  1 cup lentils (sort them first – you don’t want to eat any rocks)
  •  3 cups water or broth – even better
  •  1 onion chopped
  •  2 stalks celery chopped
  •  1 can diced tomatoes
  • 1 teaspoon Italian seasonings or basil

Put everything in your favorite soup pot. Stir.
Bring to a boil, then simmer 45 minutes or so.

Add salt and pepper to taste.

Drizzle with Olive Oil to serve. We like this with garlic bread and a big salad.

Works beautifully in a slow cooker 6-8 hours on low – you will need to add  an extra 1-2 cups of water to keep the right consistancy.