A grain thickened vegetable soup featuring crops indigenous to the Americas. A quick and hearty soup for the fall.
|1 1⁄2 c||quinoa|
|6 T||olive oil|
|5 c||onions, chopped|
|2 t||salt, or more to taste|
|3 c||potatoes, diced|
|3 c||red and green peppers, chopped|
|1 1⁄2 t||black pepper|
|1 gal||vegetable stock|
|4 1⁄2 c||fresh tomatoes, diced|
|3 c||zucchini or yellow squash, diced|
|3 T||lemon juice|
Rinse quinoa thoroughly under cold running water. Warm oil in soup pot, add onions and salt, cover. Cook on medium heat for 5 minutes. Add drained quinoa, potatoes, peppers, tomatoes, veggie broth, and spices. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Add zucchini and simmer 15-20 minutes or until all veggies are tender. Stir in lemon juice.