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
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.