2 tablespoons oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, thinly sliced
6 cloves garlic, sliced, or 6 cubes frozen garlic
1-2 cups diced vegetables of your choice. I like zucchini, yellow squash and bell peppers. Feel free to substitute sweet potatoes, celery root or parsnips.
28-oz. can of diced or crushed tomatoes
14 oz. navy beans (optional, if you want to make this soup even more of a meal)
1 cup quinoa, rinsed well (use 1¼ cups for a thicker soup)
4 cups vegetable broth or 4 cups water mixed with 4 tablespoons vegetable soup mix
2 cups water
1 teaspoon salt
Pinch of red pepper flakes (optional)
Sauté the onions, carrots, celery and chopped vegetables in oil for about 8 minutes. Stir often.
Add garlic and cook for another minute.
Add the rest of the ingredients. Turn up the heat and bring to a boil.
Cover and cook for 25 minutes.
Top with crunchy radish slices or chopped scallions if desired.
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