Sunday, January 9, 2011

Quinoa Vegetable Soup

For those of you participating in the Daniel Fast

Quinoa Vegetable Soup
Prep Time: 35 Min
Cook Time: 25 Min
Ready In: 1 Hr

Original Recipe Yield 6 servings


* 1 tablespoon vegetable oil
* 1 onion, finely chopped
* 1 carrot, diced
* 1 stalk celery, diced
* 1 zucchini, diced
* handful white mushrooms, quartered
* 1/2 green bell pepper, seeded and chopped
* 1 can garbanzo beans, rinsed
* 2 cloves garlic, crushed
* 1 cup Quinoa
* 1 carton vegetable stock **
* 3 1/2 cups water
* 1 can diced tomatoes
* 1/2 TBS.-1 TBS cumin
* red pepper flakes, dash (optional)
* salt and pepper to taste
* 1/4 cup chopped fresh parsley, for garnish


1. Heat the vegetable oil in a large pot on medium-high heat. Stir in the onion, carrot, celery, zucchini, mushrooms, green bell pepper, garbanzo beans, garlic, and Quinoa. Cook for a few minutes, until lightly browned, stirring frequently.
2. Add cumin, red pepper flakes (optional)
3. Pour in the vegetable broth, water, tomatoes,. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

** I used Kitchen Basics All Natural Vegetable Cooking Stock (8 Ounce)

Quinoa Vegetable Soup