I love making this soup. It's amazing how much flavor you can get with such simple ingredients. This soup is a quick and an easy way to use up any leftover veggies you may have around. It features great northern beans, quinoa and veggies, so its packed full of protein and fiber. It has an amazing flavor and texture and its ready in just minutes.
Cook Time: 30 Minutes
Makes: 3-4 Servings
All you need is:
4 cups of veggie stock (I use the Pacifica brand or the Kroger brand)
1/2 cup of quinoa
1 can of great northern beans (drained and rinsed)
2 carrots diced
1 red bell pepper diced
1 zucchini diced
1 summer squash diced
2 small cloves of garlic minced
2 celery stalks chopped
1 handful of fresh spinach chopped
3-4 tsp of nutritional yeast
3-4 tbs of extra virgin olive oil
sea salt and pepper to taste
First bring a large pot over medium heat and add in the extra virgin olive oil, red onions, celery, garlic and red bell pepper and cook for 6-7 minutes.
Next add in the squash, zucchini, and quinoa and cook while stiring for 3-4 minutes.
Add in the great northern beans an add in the 4 cups of veggie stock.
Cover with a lid and reduce heat to medium low and let simmer for 20 minutes, stirring occasionally.
Add in the spinach, nutritional yeast and salt and pepper to taste.
Cover for 2-3 minutes or until the spinach has wilted.
Look at all these colorful veggies
After cooking the veggies and adding in the quinoa.
Adding in the beans...