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Quinoa and Vegetable Soup

Recipes / Soup

From Matriark

FarmDrop welcomes Matriark to its producer network! Matriark partners with regionally-based small to mid-sized farms and upcycles surplus or imperfect produce into soups, stews, and sauces. Learn more about Matriark and their environmental/social impact here.

Ingredients

*Note this recipe makes 12 Servings

  • 6 oz Upcycled Vegetable Broth Concentrate (Matriark Foods)
  • 12 cups water
  • 3 fl oz Olive Oil (Pure Goodness olive Oil)
  • 2 cups Onion, yellow, finely diced (Melody Ridge Farm)
  • 2 cups Carrots, finely diced (Rainbow Farm)
  • 2 cups Celery, finely diced
  • 1/2 tbsp Salt
  • 2.5 oz Garlic, chopped (All in Thyme Farm)
  • 1.5 cups Zucchini, finely diced
  • 1 cups Yellow Squash, finely diced
  • 1 cups Pepper, Red Bell, finely diced
  • (1) 28oz cans Tomatoes, diced with juice
  • 4 Bay Leaves
  • 1/2 tbsp Thyme, dried
  • 1/2 tsp Red Pepper flakes
  • 6 oz Quinoa, white
  • (1) 12.5oz cans Garbanzo beans, drained and rinsed
  • 1/2 lb Kale, chopped (Triple Chick Farm)
  • 1/2 tsp Pepper, Ground Black
  • 1.5 fl oz Lemon Juice, fresh

Instructions

  1. In a stock pot, combine Matriark Foods Vegetable Broth Concentrate and water, stir, and bring to a simmer. Remove from the heat and set aside.
  2. In a large stock pot, heat the oil over medium heat. Add the onions, carrots, and celery, season with salt, and cook until softened, about 5 minutes.
  3. Add the garlic and cook for about 2 minutes.
  4. Add the zucchini, squash, red pepper, and cook, stirring, for about 2 minutes.
  5. Add the vegetable broth, tomatoes, bay leaves, thyme, and red pepper flakes. Stir well, reduce the heat and let simmer for 10 minutes.
  6. Add the quinoa and chickpeas and cook covered for 7 to 10 minutes.
  7. Stir in the kale and cook until wilted, about 3 minutes. Remove the soup from the heat and let it sit for a few more minutes.
  8. Discard the bay leaves, Add the lemon juice, Enjoy!