Whenever one of my kids asks to buy something in the produce section I almost always say yes. It sometimes results in some creative dinners, but who am I to deny them vegetables when they ask for them? My little girl wanted a summer squash during one visit and so I took the opportunity to make this soup. I know that soup season may be winding down (who am I kidding? soup season is a year-round event in our house!), but I couldn't wait to put this one on here.
Vegetable Quinoa Soup
(adapted from Two Peas and their Pod)
1 tablespoon olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 small zucchini or yellow squash, chopped
3/4 cup fresh green beans, cut into 1-inch pieces
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon crushed bay leaf
1 tablespoon dried basil
1 (15 ounce) can diced tomatoes
2 1/2 cups vegetable broth
1 cup cooked quinoa
1) Heat the olive oil in a large pot over medium heat. Once hot, add the onions and cook until tender. Add the garlic and cook until fragrant. Add the carrot, celery, zucchini or squash, and green beans; cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
2) Add all the remaining ingredients except for quinoa. Cover and reduce the heat to low, cooking 20-30 minutes or until the vegetables are fork tender. Stir in the cooked quinoa and adjust salt and pepper to taste. Serve warm and enjoy!