Quinoa Vegetable Soup

The snow has been piling up around here, and that generally means one things: comfort food. In an effort to keep things healthy around here, I turned to this soup recipe for something warm, comforting, and most of all - filling!



I didn't have any marjoram (and wasn't about to go out to the store for some), but I found a spice blend in my cabinet that seemed like it would work well. I also used chicken broth, since that's what I had on hand. This is a delicious soup that is so easy to throw together. It's a great way to get in some vegetables and grains, so you can feel a little less guilty about some other comfort foods calling your name!

Quinoa Vegetable Soup
Yield: Approximately 4 quarts
Source: The Gracious Pantry

• 8 cups vegetable broth + 8 cups vegetable broth on reserve
• 2 cups uncooked quinoa (rinsed well, unless you buy pre-rinsed)
• 4 large carrots, peeled and sliced
• 1 small bunch celery, cleaned and sliced
• 1 small head broccoli, washed and chopped
• 2 lbs. mushrooms, washed and sliced
• 1 red onion, peeled and diced
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tsp. thyme
• 2 tsp. celery seed
• 1 tbsp. marjoram
• 2 tbsp. olive oil
• 1 vegetable bouillon cube

Directions

Step 1 – Saute the onions and mushrooms over low-medium heat in the olive oil until the onions are translucent and the mushrooms have completely wilted.

Step 2 – In a large soup pot (a 4 quart pot), combine 8 cups of broth, carrots, celery, broccoli, onion/mushroom mixture, bouillon cube and spices. Bring to a boil.

Step 3 – When the soup is at a full, rolling boil, add the quinoa.

Step 4 – Reduce heat to a simmer. Cook until the vegetables are soft and the quinoa is transparent.

Step 5 – Add extra vegetable broth as needed to maintain a soupy consistency.