Quinoa Vegetable Soup

6 Servings, Each Counts as: 2 Life Carbs, 2 Life Fats 

3 tbsp olive oil 
1 yellow onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped vegetable of choice (zucchini, squash, potatoes)
6 garlic cloves
1/2 tsp dried thyme 
28 oz diced tomatoes
3/4 cup quinoa
4 cups vegetable broth
2 cups of water
1 tsp salt 
2 bay leaves
Red Pepper Flakes
Black pepper
12 oz garbanzo beans
1 cup chopped kale
1 1/2 tsp lemon juice
1. Warm the olive oil in a large Dutch oven over medium heat. Add chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook for 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 1/2 teaspoon lemon juice. 

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