Yummy Summer Vegetable Quinoa Soup
A Warm and Cozy Soup
We can never have too many fresh vegetables around here. I really enjoy meat, but boy, do I have a love affair with vegetables. I especially love cooking with them when I can grow them myself in the backyard. And with the addition of quinoa and chickpeas, this simple summer vegetable soup gets a real protein kick with tons of great nutrition we don't normally get. I don't think too many people usually cook with quinoa and chickpeas.
Even better, I can keep the grains in dried form until I am ready to use them in my concoctions. This soup was so warm and cozy last night after a hard day of the doorbell ringing all day long and two kids that must have sensed a full moon on the horizon. I just tossed in whatever I had available, which is usually whatever vegetable is currently in season, and voila! Dinner!
My mother-in-law actually gave me those delicious squash from her garden, and the carrots and tomatoes came from mine. It simply doesn't get any better than this. And my little one was eager to help put it all together with me. It helps that he enjoys helping me pick veggies from the garden that we then eat or use in our recipes. I've got so many pictures of him running around the house in his diaper and rubber boots, eating carrots from the garden that he went out and picked. I would share them, but he's always in his diaper.
Let me show you how you can make this wonderful soup yourself!
- 1 onion, chopped
- 2 carrots, sliced
- 3 tablespoons minced garlic
- 1 large summer squash
- 1 patty pan squash
- 4 cups diced tomatoes
- 2 cups soaked chickpeas
- 1 cup quinoa
- 4 cups broth (I used my homemade corn broth)
- 1 tablespoon rosemary
- 2 teaspoons thyme
- 2 teaspoons pink Himalayan salt
- 2 cups kale, ribbed
- Melt about 2 tablespoons of butter in a large pot over medium heat.
- Chop your onion and add it the the pot.
- Now chop up your carrots and add them to the pot.
- Cook, covered, stirring frequently, until your veggies are tender.
- Now chop your squash and add it the pot with your garlic and broth.
- Cover your pot and cook about 15 minutes stirring often, until your squash is just about done.
- Now add in your tomatoes, chickpeas, quinoa, and spices.
- Give a good stir, then cover and cook for another 15 minutes, until the quinoa has cooked.
- Finally, add in your kale. Stir and cook another 5 minutes or so, and serve hot.
Photo GuideClick thumbnail to view full-size
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 20 g||7%|
|Sugar 5 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 4 mg||1%|
|Sodium 320 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Honestly, I'm surprised that we had anything left to put into our soup. My youngest was eating all of the onions and zucchini, and my oldest was eating all of the carrots and kale. I was struggling just to get it chopped and into the pot fast enough to have veggies to cook for our soup. I guess I'm blessed to have kids that love their veggies. It's just kind of a way of life around here.
We are really a farm family, just waiting to have the money to buy our own land and have some animals and a huge garden outside. I can't wait. The measly tomatoes, beans, spinach, and carrots I can pull together outside can become a full-blown production, where we can farm our own meat, milk, and eggs, and make butter, yogurt, and cheese, and have all the fruits and veggies we want. But right now it's only a dream.
And my dream with this soup is a large plate of homemade garlic bread and a nice big glass of tea . . . and then to actually be able to eat my own meal in peace without having little hands eat it all before I can have any. I'm sure that day will come, too. For now, I'm going to enjoy all of the little hands and our meager beginnings.
© 2018 Victoria Van Ness