VEGGIE QUINOA SOUP

INGREDIENTS:

• 2 Tbsp Olive Oil

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 tsp garlic, chopped

• 2 celery stalks, diced

INSTRUCTIONS:

• ½ C pumpkin puree

• 1 15 oz can crushed tomatoes

• 8 C water

• 1 large zucchini, diced

• 1 C frozen cut green beans

• 1 C quinoa, uncooked

• ½ tsp dried thyme

• ¼ tsp dried oregano

• Salt and black pepper, to taste

• Lemon wedges (optional)

1. Heat a medium pot to high heat add olive oil and sauté onions, celery, carrots, and garlic about 5 minutes or until onions and celery are translucent.

2. Turn temperature down to medium heat and add pumpkin puree and crushed tomatoes. Mix thoroughly to combine.

3. Continue to cook vegetable mixture for 5-10 minutes stirring often. Mixture will begin to stick to the bottom of the pot, which is expected, you’re cooking up flavor! Be sure to scrape the pot as the mixture continues to cook to avoid burning.

4. Add water, herbs, spices, frozen green beans, and diced zucchini. Stir this together and scrape the bottom of the pot to get all the tasty bits. Cover with a lid and bring to a boil.

5. Reduce heat to medium and simmer for 10 minutes.

6. While soup is simmering, add in uncooked quinoa and cook for another 10 minutes, covered.

7. Once quinoa is cooked, remove soup from the heat and serve with a couple of lemon wedges for freshness