Cozy Quinoa Vegetable Soup

2 tablespoons oil

1 onion, chopped

2 carrots, peeled and cut into rounds

2 stalks celery, thinly sliced

6 cloves garlic, sliced, or 6 cubes frozen garlic

1-2 cups diced vegetables of your choice. I like zucchini, yellow squash and bell peppers. Feel free to substitute sweet potatoes, celery root or parsnips.

28-oz. can of diced or crushed tomatoes

14 oz. navy beans (optional, if you want to make this soup even more of a meal)

1 cup quinoa, rinsed well (use 1¼ cups for a thicker soup)

4 cups vegetable broth or 4 cups water mixed with 4 tablespoons vegetable soup mix

2 cups water

1 teaspoon salt

Pinch of red pepper flakes (optional)

Sauté the onions, carrots, celery and chopped vegetables in oil for about 8 minutes. Stir often.

Add garlic and cook for another minute.

Add the rest of the ingredients. Turn up the heat and bring to a boil.

Cover and cook for 25 minutes. 

Top with crunchy radish slices or chopped scallions if desired.

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