Vegan Tomato Quinoa Soup
By: Kaycee Bassett
Published: Thursday, January 27, 2011 - 6:43am

Ingredients




4 Large Potatoes
1 cup Uncooked Quinoa
2 cups Water (for quinoa)
2 cans Campbell’s Tomato Soup
2 cups Water (for soup)
1 can Corn
3/4 cup Red Onion (chopped)
3/4 cup Celery (sliced thin)
2 cloves Garlic (minced)
1 tablespoon Olive Oil
1 teaspoon Dried Basil
1 teaspoon Black Pepper
1 teaspoon Salt

Preparation

1 Fill a large pot with water and place on the stove over medium-high heat.  Wash and peel your potatoes and cut into small cubes.  Once you water is boiling on the stove, add your chopped potatoes.  Let boil until a fork easily breaks the cubes in half when inserted. 2 In a small pot add 2 cups of water and 1 cup quinoa.  Cook on medium heat, cover the pot for about 15 minutes or until the quinoa absorbs all of the water. 3 Chop and slice your celery and onions into small pieces, sauté in your olive oil in a sauce pan until your onions turn transparent. 4 Add your tomato soup, 2 1/2 cups of water, corn, garlic and spices in a large pot over medium heat.  Once your potatoes, onions, celery and quinoa are done add them to the soup mixture. 5 Let warm on the stove for about 15 minutes over medium heat stirring regularly so it does not scortch.

About


High source of protein and gluten free