RECIPE
Ingredients
3 Tbsp olive oil
1/2 Red onion, diced
3 Stalks celery, diced
3 Large carrots, diced
4 Cloves garlic, minced
4 Cups (32 oz) low sodium vegetable broth
4 Cups water
28 oz. (large can) diced tomatoes
2 Bay leaves
1 Can (15 oz) red kidney beans, rinsed and drained
1 Can (15 oz) cannellini beans, rinsed and drained
1 Can (15 oz) garbanzo beans, rinsed and drained
1 Cup (15 oz) uncooked red quinoa (or 2 cups cooked quinoa and use two less cups of water)
2 tsp smoked paprika
2 tsp salt (add more to taste)
1 tsp black pepper
1/2 tsp cayenne pepper (add more for more spice)
Directions:
Heat the olive oil in a large sauce pot or dutch oven on medium heat.
Add the diced carrots, celery and onion to the pot and stir to coat in the oil. Cook the vegetables for 5-7 minutes or until the vegetables become golden and translucent.
Add the garlic to the pot and cook for 2-3 minutes until the garlic becomes aromatic.
Add the broth and water to the pot and stir. Then add in the tomatoes, paprika, chili, salt and pepper to the pot, stir to combine and allow the mixture to come to a simmer.
Once the soup base has come to a simmer, add in the bay leaves and the beans. Stir and then cover the pot and allow the soup to cook for 30 minutes.
After 30 minutes, add the dry, uncooked quinoa to the pot and stir to combine (if using pre-cooked quinoa, wait to add the quinoa when soup is done cooking).
Cover the pot with a lid, lower the heat to medium-low heat and allow the soup to cook for 20 more minutes.
After the 20 additional minutes, remove the lid and stir before serving with the toppings of choice (Topping Options: Scallions, Avocado, Sour Cream, or Cheese). Enjoy!
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