Vegetable and Quinoa Tomato Soup
 
Prep time
Cook time
Total time
 
Start the New Year off right with this superbly healthy Vegetable and Quinoa Tomato Soup. It's loaded with veggies and hearty quinoa so you won't even miss the meat!
Author:
Recipe type: Soups
Serves: 8 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 red, yellow, or orange bell pepper, diced
  • 4 small carrots, peeled and sliced ⅛" thick (about 3 cups)
  • ⅓ cup red cooking wine
  • 2 cloves garlic, minced
  • 1½-2 teaspoons salt, divided
  • ¾ teaspoon pepper, divided
  • 3 vine ripened tomatoes, diced (1½ cups)
  • 2 cups fresh green beans, trimmed
  • 1 can tomato sauce (15 oz.)
  • 1 can tomato paste (6 oz.)
  • 1 qt. chicken stock, veggie broth or water
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon dried basil
  • ¼-1/2 teaspoon dried red pepper flakes, depending on taste
  • 3 bay leaves
  • 1 cup uncooked quinoa (I prefer red quinoa or at least a blend of red and white)
Directions
  1. In a large stock pot or dutch oven pot, heat olive oil over medium heat. Once oil is hot enough that a drop of water sizzles, add diced bell peppers and sliced carrots. Reduce heat slightly and saute over just below medium heat for 7-8 minutes, stirring occasionally to avoid burning until peppers are softened.
  2. Add cooking wine, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Increase heat to medium and cook until liquid has reduced, about 3-5 minutes more, stirring occasionally.
  3. Add tomatoes, green beans, tomato sauce, tomato paste, chicken stock (or veggie broth or water), Italian seasoning, dried basil, red pepper flakes, and bay leaves. Stir to combine.
  4. Add quinoa to soup. Bring to a boil. Cover and reduce heat to a simmer. Simmer covered for 15 minutes. Remove lid and continue to simmer until quinoa reaches desired tenderness and soup has reached desired thickness. Season to taste with remaining 1-1½ teaspoons salt and ½ teaspoon pepper.
  5. Serve soup warm with desired toppings such as whole grain tortilla chips, watercress, diced avocado, shredded cheese, sour cream, etc. Store leftover soup in an airtight container in fridge for up to 1 week.
Recipe by Breezy Bakes at https://www.breezybakes.com/vegetarian-quinoa-tomato-soup-recipe/