Quinoa Vegetable Soup

The sun is finally shining and the snow (at least in the valley) is gone, so that means it's hiking time! The dogs have been going stir crazy this winter with it being so cold and wet. We owe them a lot of outside time.

I took them out yesterday and they loved it! Arbor had a near death experience when she jumped into a deep body of water without realizing it. It was hard to help her while laughing hysterically, poor girl. She didn't get much sympathy from me. Goose's favorite thing to do is jump into every mud puddle she can find, which makes her look more like Arbor with her black fur, haha.

I'd say they had a pretty fun time together.

I made this recipe this weekend and it's not only super easy to make, it's also delicious! I found the original recipe here.

Quinoa Vegetable Soup

Ingredients:

1 medium yellow onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1 zucchini
1 yellow squash
6 garlic cloves, minced
1/2 tsp. dried thyme
1 can (28 oz.) diced tomatoes
1 cup quinoa
4 cups vegetable broth
2 cups water
1 tsp. salt
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 oz.) northern beans
1 bunch chopped kale, ribs removed
1 tsp. lemon juice
Vegan Parmesan cheese to sprinkle on top

Directions:

1. Warm a large Dutch oven or pot over medium heat. Add the chopped onion, carrot, celery, zucchini, yellow squash, and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent.

2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes and cook for a few more minutes, stirring often.

3. Pour in the quinoa, broth, and water. Add 1 tsp. salt, 2 bay leaves, and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

4. Cook for 25 minutes, then remove the lid and add the beans and the chopped kale. Continue simmering for 5 minutes more, until the kale has softened to your liking.

5. Remove the pot from heat, then remove the bay leaves. Stir in 1 tsp. lemon juice. Taste and season with more salt and pepper until you are happy with the finished product.

6. Serve with vegan Parmesan cheese (my recipe found here.) and enjoy!