Last week, the southeast US suffered from another ice and snow storm – which would have been nothing for the north, but for the SE, it meant road and school closures, icy bridges, and tree branches falling down everywhere.
It also meant power outages – right in the middle of making soup!
Luckily we pulled out the camping stove, set up a pot on simmer all day long, and had a warm, hearty soup for dinner.
For your next blustery winter day, why not let this simmer on your stove/campfire for a hot, delicious dinner.
Quinoa Vegetable Soup:
1 large or two regular cans of diced tomatoes.
2 cups vegetable broth
3 large carrots, peeled and sliced
3 celery stalks, chopped
1 large yellow squash, chopped into 1 inch pieces
1/2 cup quinoa
1 tsp black pepper
1-2 tsp sea salt
1 tbsp onion powder
2 tbsp garlic powder
1 tbsp dried parsley
Add liquids, tomatoes, veggies and spices to your pot. Heat in a crock pot all day on high or in a large pot on simmer. An hour before serving, add your quinoa. You can add more or less depending on the desired amount of thickness. You can also adjust your spices as it cooks to your specific tastes.
Enjoy!
Peace and Love,
Jessi
