Vegetable Soup with Warm Spices, Beans and Quinoa

December 5, 2010 § 3 Comments

This soup is lovely. The broth is so flavorful and warming. The vegetables, beans and quinoa are hearty and filling. I don’t have much else to say tonight; this is just the perfect soup for a chilly, rainy December day.



Vegetable Soup with Warm Spices, Beans and Quinoa:
adapted from Angela’s Holiday Soup for the Soul from Oh She Glows
– 1 tbsp olive oil
– 1 medium onion, chopped in a dice (all my vegetables were cut 1/8″; just keep it uniform)
– 1-2 carrots, peeled and cut into julienne
– 2 stalks celery, cut into a sifflet (cut on the diagonal)
– 1 rutabaga, cut into a julienne
– 4 cups broth
– 1 15 oz can diced tomatoes
– 1/3 cup quinoa
– approx. 1/2 cup dried garbanzo beans, soaked and cooked, or 1 16 oz can
– approx. 1/2 cup dried red kidney beans, soaked and cooked, or 1 16 oz can
– 1 tsp yellow curry powder
– 1 tsp nutmeg (Angela used a pinch)
– 1 tsp cinnamon (Angela used a pinch)
– salt & pepper to taste

Heat oil in a saucepan. Sauté onion until translucent. Add carrots, celery and garlic and sauté till they are soft. Add the broth, tomatoes, quinoa, cooked beans, curry, nutmeg, cinnamon, salt, pepper. Bring to a boil and down to simmer for about 30-45 minutes.
I submitted this to Souper Sundays and Meatless Mondays
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