This soup is the definition of a hearty, comforting soup that will leave you feeling satisfied and nourished. The quinoa and the kidney beans blend together perfectly, adding some protein and fiber to the flavorful veggie blend. This soup is easy to throw together, so make it in bulk and save some in the freezer!
1 cup celery, diced
1 cup carrots, diced
1 cup parsnip, diced
3 ½ ounce of shallots, thinly sliced
2 garlic cloves, minced
4 ¼ cups of vegetable broth
1 cup cooked quinoa
1 cup cooked kidney beans
2 bay leaves
1 bunch red chard
Cook quinoa and spread onto sheet tray to cool
Cook kidney beans until tender and spread on sheet tray to cool
Julienne red chard. Make sure the julienne is not too long. Rinse in ice water and spin dry
Sweat shallots, celery, parsnip and carrots in olive oil with some salt for 5-10 mins. Add vegetable broth and bay leaves and simmer for 30 mins. Season broth with salt and pepper to taste. Add red chard at the end and stir to combine.
Add quinoa and beans to the soup jar and ladle in broth with veggies and chard to fill.