Now that it’s officially fall in Pittsburgh, I can start to post about soups. At least, post about them without feeling like a weirdo for wanting soup in 90° weather. Which, really. Who does that?
I have been trying to widen my horizons when it comes to grains. And try to incorporate more gluten free options to my repertoire.
This soup is the result of that.
And these pictures are the result of a really cool tablecloth that got rediscovered after unpacking.
Shockingly, it even got a double thumbs up from The Hubster. The soup, not the pictures. Which never happens with quinoa. NEVER.
A gluten-free, protein-packed soup that is sure to warm you up [em]and[/em] fill you up.
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup frozen corn
- 1 tbs dried rosemary
- 2 tbs dried oregano
- 1 can navy beans, drained and rinsed
- 6-8 cups of vegetable broth
- 1/2 cup of quinoa
- 3 tbs olive oil
- Salt and pepper, to taste
- In a large pot, heat the olive oil over medium heat.
- Saute the onion, garlic, parsnip and carrot until they are soft; about 10 minutes.
- Add in the rosemary and oregano. Saute for 1-2 more minute, until fragrant.
- Add broth, beans, and quinoa.
- Turn the heat up to high and bring to a boil, then reduce back to medium, cover and allow to simmer until the quinoa is tender; about 15 minutes.
- Stir in corn and cook a few minutes more.
- Serve in your favorite bowl, on your favorite table, with your favorite table cloth. (What? Everyone deserves a pretty dinner.)
Nightshade free, dairy free, wheat free, gluten free, soy free, and egg free.