Our 3-1/2 year old, Elia, is not the biggest vegetable fan, but in an attempt to get a dinner together that would be ready after our Kindermusik Family Class, out came the Vegetable/Bean Smorgasbord Soup.
Ingredients:
1-28oz can diced tomatoes
3-medium carrots peeled and diced
2-large celery stalks diced
1-small/medium onion diced
1-large clove garlic minced
1/2-zucchini diced
1/2-red pepper diced
1 cup frozen corn
2 cups dried beans (I used 1 cup of black and 1 cup of soup bean mix)
2/3 cup quinoa
8 cups broth (I used 4 cups vegetable and 4 cups chicken broth)
salt to taste
other spices you desire (I used some Mural of Flavor by Penzeys)
To Make:
Soak beans in 6 cups water 4-6 hours, then drain. Put enough water in pot to cover beans and bring to a boil. Once boiling turn down to simmer and cover, cook for 1 hour. Add all the other ingredients to a slow cooker. Once beans are done throw them in the slow cooker and mix. Cook till ready to eat.
Elia said she loved all the vegetables in the soup and ate 1-1/2 bowls full. This was amazing since she usually has issues eating certain cooked veggies. Either way, I love it and it's packed full of protein without having meat, something I prefer not to have that much of. Please try it and adjust the vegetables and seasonings to what you have at home.
Ingredients:
1-28oz can diced tomatoes
3-medium carrots peeled and diced
2-large celery stalks diced
1-small/medium onion diced
1-large clove garlic minced
1/2-zucchini diced
1/2-red pepper diced
1 cup frozen corn
2 cups dried beans (I used 1 cup of black and 1 cup of soup bean mix)
2/3 cup quinoa
8 cups broth (I used 4 cups vegetable and 4 cups chicken broth)
salt to taste
other spices you desire (I used some Mural of Flavor by Penzeys)
To Make:
Soak beans in 6 cups water 4-6 hours, then drain. Put enough water in pot to cover beans and bring to a boil. Once boiling turn down to simmer and cover, cook for 1 hour. Add all the other ingredients to a slow cooker. Once beans are done throw them in the slow cooker and mix. Cook till ready to eat.
Elia said she loved all the vegetables in the soup and ate 1-1/2 bowls full. This was amazing since she usually has issues eating certain cooked veggies. Either way, I love it and it's packed full of protein without having meat, something I prefer not to have that much of. Please try it and adjust the vegetables and seasonings to what you have at home.
Today's Soup du Jour includes 1/2 yellow squash along with 1/2 zucchini, 4 large savoy cabbage leaves chopped, 1 cup lentils (in place of beans) and 2/3 cup brown rice (I was all out of quinoa...boo).
ReplyDeleteWhen having this soup the first time I made it, I thought how great it would be as a chili. I would probably omit the quinoa and just adjust the seasonings. You could serve over elbow macaroni and top with sour cream, cheese, and copped onion.
ReplyDeleteYesterday, May 8th, also known as Tuesday Soup Day, was another fun version of the soup. I added frozen broccoli and used barley for the whole grain. It was again quite good, but yes, I may be starting to get a little souped out.
ReplyDelete