Vegetable Soup with Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup quinoa, rinsed and drained
• 1/4 cup freshly chopped parsley

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, red bell pepper, oregano, basil, salt, and black pepper and cook, stirring occasionally, for 6-7 minutes until the vegetables are softened.
2. Add the vegetable broth, diced tomatoes, kidney beans, and quinoa and stir to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
3. Remove the soup from the heat and stir in the freshly chopped parsley. Serve the soup warm.

Interesting Facts

• Quinoa is a protein-rich grain that is packed with essential vitamins and minerals.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
• This soup can be easily customized to your taste and can be made with any type of vegetable.