And although Spring has arrived drunk and late to the party, we're all happy she's here.
Mainly because Spring = bushels upon bushels of fresh vegetables. Which makes this season the perfect time for some delicious veggie soup.
I call this soup power-packed because it's stuffed to the brim with vitamins and nutrients and little to no added preservatives or salts. Additionally, the protein-filled quinoa keeps you full for hours, making this soup the perfect meal.
To make a big pot, grab these ingredients:
(adapted from 2 peas and their pod)
1 medium onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 carrots, peeled and chopped
1 zucchini, cut in half lengthwise and sliced
1 yellow squash, cut in half lengthwise and sliced
generous handful fresh green beans, ends clipped and cut in half
32 oz vegetable broth
1 32-oz can diced tomatoes
2 bay leaves
1/2 cup fresh basil, chopped
1/4 cup fresh thyme, leaves and stems chopped
1/4 cup quinoa, uncooked
salt and pepper
1/2 teaspoon garlic salt
1/4 teaspoon smoked paprika
pinch chili powder
Start by heating some olive oil in the bottom of a large pot on medium heat. Add your chopped onions and saute until translucent. Add your garlic and saute for one more minute. Add your celery, carrots, zucchini, squash, and green beans. Saute for 4-5 minutes.
Next, pour in your vegetable broth and your can of diced tomatoes. Throw in your bay leaves, basil, and thyme. Bring the mixture to a boil, then reduce heat to medium-low. Allow it to simmer for 25-30 minutes
While the soup is cooking, make your quinoa. Rinse the dry quinoa, then add it to a small saucepan with 1/2 cup of water. Heat the quinoa on high and bring to a boil, then cover and reduce heat to low. Allow to cook for 15-20 minutes, or until quinoa is fully cooked and all water is absorbed.
Test your soup by making sure your veggies are tender and cooked through. Add your cooked quinoa to the soup, then toss in some salt, pepper, garlic salt, smoked paprika, and chili powder. Serve with sliced bread.