Vegetable and Quinoa Soup

This soup is not only vegetarian, it is also vegan and gluten-free. Surprisingly this soup packs a lot protein so you aren't left feeling hungry after you eat it. 

All you need:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, finely minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 small zucchini, chopped
• 1 yellow squash, chopped
• 1 1/2 cups fresh green beans, cut into 1'' pieces
• 32 fl oz vegetable broth (I used Pacific Natural Foods reduced sodium)
• 15 oz can diced tomatoes
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 heaping tablespoon dried basil or 1/4 cup chopped fresh basil
• 2 cups cooked quinoa 
• salt and pepper, to taste

Directions:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

2. Add the vegetable broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.

3. Stir in the cooked quinoa and season with salt and pepper, to taste. Serve warm.

I found this recipe to be fairly inexpensive and it made a ton of soup. And if you're like me and you're only cooking for one, this soup can be easily frozen and used later. Enjoy!

http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/

Nutritional information per 1 cup serving:

Total calories 120; Fat 3g; Cholesterol 0; Sodium 170mg; Carbohydrates 25g; Fiber 3g; Sugars 4g; Protein 4g

•