Garden Vegetable Soup
This is the perfect soup for chilly nights. Full of quinoa and healthy veggies; your family will love this recipe.
Servings 8
Ingredients
- 1 onion diced
- 1 celery stalk diced
- 2 large carrots diced
- 2 tablespoons olive oil
- 2 cloves garlic - finely chopped
- 2 cups fresh zucchini diced (about 1 medium or 2 small)
- 2 cups green beans - cut into 1-inch pieces
- 2 cups butternut squash diced
- 1 bell pepper diced
- 1 28- ounce can crushed tomatoes
- 7 cups water
- 1 15- ounce can of cannellini beans
- 1 15- ounce can of chickpeas
- 1 cup quinoa
- 2 cups spinach or kale remove stems first
- 1 teaspoon turmeric or to taste
- Salt and Pepper to taste
- Parmesan Cheese, grated - garnish
- Fresh basil – garnish
Instructions
- Heat oil, onion, carrots, celery, and green peppers in a large pot over medium heat.
- Cook until softened, about 5 minutes.
- Add garlic and saute about 1 minute.
- Add zucchini, butternut squash, and green beans.
- Season with salt and pepper
- Add turmeric to the pot and cook for about 3 minutes stirring occasionally.
- Add the tomatoes and the water.
- Bring your soup to a boil.
- Lower the temperature to medium/low and simmer (uncovered) for about 20 minutes.
- Add the quinoa, cover, and cook for 15 minutes.
- Remove the cover, add the spinach (or kale) and the canned beans
- Add more water if needed and bring back to a gentle boil.
- Cook another 5 minutes.
- Garnish with parmesan and basil.
Notes
Save time: To save time you can use frozen green beans, peppers, onions, butternut squash, and carrots.