Quinoa Vegetable Soup

I love the colder months just because it means I can make soup. This is one of my favorites, can be modified to include whatever vegetables you like most, or whatever you have on hand (this is a nice way to use up some produce you have left in your fridge). This recipe calls for white or garbanzo beans, but when I didn't have those on hand I used chicken and it was a great substitute. To make this dish even easier, pour everything into your crockpot, let it cook for a few hours and then enjoy! Just make sure to sauté the vegetables before putting them into the crockpot so they are thoroughly cooked.

   
Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, chopped
3 carrots, peeled and chopped
1-2 cups seasonal vegetables (zucchini, yellow squash, bell pepper, sweet potatoes, butternut squash)
6 garlic cloves
1 can (28-ounce) diced tomatoes, drained
1 cup quinoa
4 cups vegetable broth
2 cups water
1 can
1 teaspoon salt (or to taste)
pepper (to taste) great northern beans or chickpeas, rinsed and drained
1 cup or more fresh kale or spinach with tough ribs removed

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.

Notes: Be sure to cut all vegetables roughly the same size so they cook evenly in the same amount of time. 

Original recipe adapted from this blog.