Quinoa, White Bean, Vegetable and Tomato Soup
To go along with my Soup Swap post on Monday, today I’m sharing the recipe for the soup I brought to the swap. I’ll admit that I wasn’t alway’s a soup person. I just never cared for them or gave them much thought. However for the past few years I’ve become crazy for soups. I’ve become one of those people who are always cold. Like ALWAYS COLD. No matter what I do. I think one of the reason’s I’ve enjoyed exercising lately is because it’s the only time I’m warm. Anyway..soups are the perfect warm you up food. This one, pictured above, has been a favorite this winter. I’ve made it a few times for us and knew that it would be perfect for the swap since its so easy to make a huge pot of it. Its a great soup to make when you have bits and pieces of different vegetables in the fridge/freezer that need to be used up. That’s really how I came up with this recipe.
I recommend you make it once by the recipe and then have fun changing things up. Change the veggies, change the beans, use small shaped pasta instead of the quinoa. As evidence the version pictured above has kale and chickpeas in it instead of the white beans and string beans. Just go for it!
- 2-3 tablespoons olive oil
- 1 large onion, small diced
- 2 large carrots, small diced
- 1 red pepper, small diced
- 4 cups, small to medium diced peeled potatoes
- 5 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon oregano
- ½ teaspoon sage
- 2 15oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 4 cups vegetable broth
- 2 cups frozen string beans
- 1 15 oz can white beans, drained and rinsed
- 1 cup quinoa
- Heat olive oil in a large soup pot over medium heat. Add onions, carrots and red peppers and saute 3-5 minutes.
- Add diced potatoes and garlic and saute 5 minutes more before adding the bay leaves, red pepper flakes, thyme, rosemary, oregano and sage. Cook for 2 minutes to activate the spices.
- Carefully pour in the diced tomatoes, tomato sauce and vegetable broth. Stir to combine.
- Add the string beans and white beans. Bring to a boil and then cover with a lid, slightly off to let steam escape, and lower heat to a simmer.
- When the potatoes are fork tender raise the heat slightly and add the quinoa. Cover the pot fully and cook until quinoa is tender.
- Season with salt and pepper to taste.
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