Quick Vegetable-Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nutritious meal-in-a-bowl that's easy to make in a hurry. Use two 1-lb. bags of mixed frozen veggies. (California Blend is used here.) This recipe adapted from Fatfree Vegan Kitchen. Ingredients:
6 cups vegetable broth |
16 ounces tomatoes, diced, canned |
16 ounces cannellini beans, cooked, canned |
16 ounces kidney beans, cooked, canned |
2/3 lb. broccoli, frozen |
2/3 lb. cauliflower, frozen |
2/3 lb. carrots, frozen |
4 cloves garlic, minced |
1 teaspoon basil |
1/2 teaspoons oregano |
1/2 teaspoon thyme |
1/2 cup quinoa |
Directions:
1. Rinse quinoa well.
2. Put all the ingredients plus black pepper and salt to taste in a large pot and cook until vegetables are done, about 20-30 minutes.
3. Taste and adjust seasonings before serving. Add a couple shakes of hot pepper sauce if desired.
4. Makes eight 2-cup servings.
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