Vegan Tomato Quinoa Soup

Photo by: Kaycee Bassett

Vegan Tomato Quinoa Soup

Food Ingredients:
4 Large Potatoes 1 cup Uncooked Quinoa 2 cups Water (for quinoa) 2 cans Campbell’s Tomato Soup 2 cups Water (for soup) 1 can Corn 3/4 cup Red Onion (chopped) 3/4 cup Celery (sliced thin) 2 cloves Garlic (minced) 1 tablespoon Olive Oil 1 teaspoon Dried Basil 1 teaspoon Black Pepper 1 teaspoon Salt

Recipe preparation:
1 Fill a large pot with water and place on the stove over medium-high heat. Wash and peel your potatoes and cut into small cubes. Once you water is boiling on the stove, add your chopped potatoes. Let boil until a fork easily breaks the cubes in half when inserted. 2 In a small pot add 2 cups of water and 1 cup quinoa. Cook on medium heat, cover the pot for about 15 minutes or until the quinoa absorbs all of the water. 3 Chop and slice your celery and onions into small pieces, sauté in your olive oil in a sauce pan until your onions turn transparent. 4 Add your tomato soup, 2 1/2 cups of water, corn, garlic and spices in a large pot over medium heat. Once your potatoes, onions, celery and quinoa are done add them to the soup mixture. 5 Let warm on the stove for about 15 minutes over medium heat stirring regularly so it does not scortch.

Recipe source: Foodista recipe