Vegetable Quinoa Soup Recipe

Ah fall, time to bring on the soup recipes.  This soup is light, flavorful and full of vitamins and protein!  I made a big batch for dinner last night and am glad we have leftovers for lunch today.  I served it with some fresh baked bread smothered with butter.  Are you hungry yet? 

Vegetable Quinoa Soup 
adapted from two peas and their pod
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2-3 small zucchini, chopped (or 1 each zucchini and yellow squash)
1 1/2 cups fresh green beans, broken or cut into 3/4-inch pieces
1 box (32 ounces) broth (I used chicken b/c we prefer the flavor)
1 (15 ounce) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1/3 cup chopped fresh basil
2 cups cooked quinoa
Salt and black pepper, to taste

Directions
1. Heat the olive oil in a large stockpot over medium-low heat.  Add the onion and cook until tender about 5 minutes.  Add the garlic and cook for another 2-3 minutes.  Add the zucchini (and squash), green beans and carrots and cook for another 5-7 minutes, stirring occasionally.
2. Add the 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 (for me it was 40 minutes).
3. Stir in the cooked quinoa and season with salt and pepper to taste.

Note: To cook the quinoa rinse 1 cup of quinoa under cold water.  Add quinoa and 2 cups of water to a rice cooker or medium saucepan and bring to a boil over medium heat.  Boil for 5 minutes then turn the heat to low and simmer for about 15 minutes or until the water is absorbed.  Remove from heat and fluff with a fork.