Lauren is my "something new" eater, and I'm constantly in search of new recipes for us to try. Last week we had a new soup that turned out quite well. I started with a recipe from Build a Menu and then tweaked it enough to call my own.
Spinach and Vegetable Soup
a splash of olive oil
1/2 onion, chopped
4 small carrots, chopped
2 stalks celery, chopped
3 garlic cloves
2 cups water
1 large carton (quart-sized) chicken broth
2 cans kidney beans, rinsed and drained
4 Roma tomatos, chopped
1/2 cup quinoa, rinsed
1 pkg (8 ounces) fresh spinach
salt and pepper to taste
Heat olive oil in a large soup pot. Saute onion, carrots, celery, and garlic until they soften and the onion starts to turn golden. Add water, chicken broth, kidney beans, and tomatoes. When the liquid boils, add quinoa. Cover and cook on low for about 20 minutes. Stir in spinach and stir until it wilts slightly. Add salt and pepper if necessary. Serve with crusty french bread or gluten-free toast.
Makes a big pot of soup, probably enough for six or eight people.
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