Navy Bean and Vegetable Soup with Quinoa
This vegetable soup is light yet satisfying with the beans and quinoa. It is also versatile; you can throw in a handful of whatever vegetables you have on hand. In this recipe, we used onion, celery, cauliflower, carrot and broccoli. It is easy to make on the stove or in a crockpot.Enjoy!
Ingredients
- 4 cups water approximate
- 1 onion diced
- 3 carrots diced
- 1 cup cauliflower cut into small pieces
- 3-4 stalks celery sliced
- 2 cups broccoli florets cut into small pieces
- 1-2 cubes vegetable bouillon
- 1 tbsp parsley or more, dried or freeze-dried
- 1 cup cooked quinoa
- 1 15 oz can Navy or other white beans
- salt to taste
- pepper to taste
Instructions
- Measurements are approximate--feel free to experiment and use whatever is on hand. I put all of the ingredients, except the broccoli, canned beans and quinoa in the crockpot on low for about 2 hours. I added the broccoli, canned beans and cooked quinoa about 10 minutes before serving because we like our broccoli a bit crispy and the beans and quinoa were leftovers and already cooked. If cooking on the stove, follow the same order and simply cook to desired softness.