5 Bean Quinoa Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 3/4 cup Black beans, cooked
  • 1 3/4 cup Cannellini beans, cooked
  • 1 3/4 cup Garbanzo beans, cooked
  • 4 cloves Garlic
  • 1 3/4 cup Great northern beans, cooked
  • 1 3/4 cup Kidney beans, cooked
  • 2 cup Onion
  • 1 tbsp Parsley, dried
  • 1 tsp Thyme, dried
  • 1 3/4 cup Tomatoes

• Canned Goods

  • 4 cups Vegetable broth + extra if it boils down

• Pasta & Grains

  • 2 cup Quinoa, cooked

• Baking & Spices

  • 1 dash Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on premeditatedleftovers.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 4 cloves of garlic, minced
• 1 cup diced onion
• 4 cups vegetable broth + extra if it boils down
• 1¾ cup diced tomatoes ( or 14.5 ounce can)
• 1¾ cup cooked garbanzo beans (or 15 ounce can)
• 1¾ cup cooked kidney beans (or 15 ounce can)
• 1¾ cup cooked great northern beans (or 15 ounce can)
• 1¾ cup cooked cannellini beans (or 15 ounce can)
• 1¾ cup cooked black beans (or 15 ounce can)
• 2 cup cooked quinoa (Heres how to cook quinoa)
• 1 tablespoon dried parsley
• 2-3 bay leaves
• 1 teaspoon dried thyme
• ¼ teaspoon salt
• dash of pepper

Directions

• Heat the olive oil to a large pot or dutch oven. Add the onion and saute for 4 minutes. Add the garlic and saute for 2 minutes.
• Add the broth, tomatoes, beans, quinoa, and spices to the pot.
• Stir to combine and then let simmer 20 minutes on low heat.
• Add more chicken broth as needed to the soup.
• Remove the bay leaves prior to serving.