Soup, Glorious Soup

Mmmmm...I love soup. There's nothing better than hot soup on a cold winter day. I especially love the taste of Campbell's Tomato Soup. I've been making all kinds of tomato soup recipes, trying to duplicate that velvety taste without all of the salt and HFCS, but so far, no luck.

I did, however, make this yummy soup. It may not look all that tasty, but it was. The whole family ate it with no complaints -- a red letter day. I think I got it from the cookbook The 30-Minute Vegan. I did change it slightly -- I added an entire jalapeno instead of a tablespoon, and I used chopped cabbage instead of sliced.

Quinoa Vegetable Soup

serves 6



7c water or vegetable stock

3T soy sauce

3/4c uncooked quinoa, rinsed if needed

1 1/2c chopped purple potatoes (or whatever potato you want to use)

1 large carrot, sliced

3/4c diced yellow onion

4 large garlic cloves, minced

1c chopped cabbage

1 jalapeno pepper, seeded and chopped

2 large tomatoes, chopped

1/4c minced fresh cilantro

1/4c minced fresh Italian parsley

1 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

Add quinoa to water and soy sauce in a large pot over med-high heat.

Begin cutting the veggies and add them to the pot as you go in this order: potatoes, carrot, onion, garlic, cabbage, jalapeno, and tomatoes

Cook until potatoes are tender and quinoa is cooked, about 20 min from the time the quinoa was added.

Add the cilantro, parsley, salt, and pepper.