Vegetable Quinoa Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken broth | |
| 2 tablespoons canola oil | |
| ¼ cup uncooked quinoa | |
| ¼ teaspoon pepper | |
| 1 teaspoon minced garlic | Washed, peeled and minced |
| ¼ teaspoon ground rosemary | |
| ¼ teaspoon ground cumin | |
| ¼ cup celery stalk | Washed, trimmed and diced |
| ¼ cup diced bell pepper | Washed, trimmed and diced |
| ½ cup carrots | Peeled, washed, and sliced |
| ¼ cup onion | Peeled, washed, and diced |
| 1 cup sweet potatoes | Peeled, washed, and diced |
| ½ cup fresh or frozen zucchini | Washed, trimmed and diced |
| 2 tablespoons dried parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, heat oil to medium high heat. Add onion, carrot, celery, bell pepper and garlic and cook until onions are translucent. | |
| 2 | Stir in rosemary and cumin. | |
| 3 | Add broth, quinoa, zucchini, parsley, potato and bring to a boil. Reduce to simmer and cook 20-30 minutes until vegetables and quinoa are tender. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
