BBQ Vegetable Soup
- At November 9, 2009
- By megan
- In BBQ Sauce, beans, carrot, quinoa, Soup, sweet potato, vegan
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This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
- 1 large yellow onion, chopped
- 2 cups white wine
- 5 cloves garlic, chopped
- 2 bay leaves
- 3 stalks celery, washed and coarsely chopped
- 4 cups water
- 2 large yams, peeled and chopped into 1/2 inch cubes
- 4 large carrots, peeled and chopped into 1/4 inch thick rounds
- 1 carton (4 cups/1 quart) organic veggie broth
- 1 cup quinoa, rinsed in cold water and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
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