Gluten, dairy, egg, and nut free!
This soup is very easy to make. I had all of these ingredients on hand and decided to make a comforting healthy soup. It’s actually a cross between a soup and a stew. What’s great about this is that it’s very versatile. You can add other spices such as cumin if you want a meaty deep flavor or add less stock and make it a chili. I love recipes that kind of give you an outline and then let you play around with it so it fits what you want.
4 cups chicken stock , plus 1 more for later (also can use vegetable stock if you want a vegan soup)
½ cups uncooked quinoa
1 onion, diced
2-3 carrots, diced
1 tsp oregano
2 cloves garlic, finely chopped
2 15 ounce cans white beans or 3 cups uncooked white beans, drained and rinsed
1 tomato, chopped with juice
2 cups chopped fresh spinach
Juice of half of a small lemon
Salt and pepper to taste
In a medium sized pot sauté onions and carrots over medium heat- season with salt. Once soft (about 2-3 minutes) add garlic and oregano stir frequently for 1 more minute. Add quinoa and 4 cups chicken stock (homemade preferably, if not make sure to check ingredients to make sure GF and DF!) Bring to a boil then reduce heat to low. Cover tightly and simmer for 15 minutes.
Add beans (drained and rinsed) and tomato. Bring to a simmer and cook, uncovered, for about 10 minutes. It is going be quite thick, if you don’t want a chili then do what I did and add one more cup of chicken stock. Season with salt and pepper. Throw in the chopped spinach and cook for at least one more minute. Enjoy!