Ok, ok, ok, so this really isn’t a splurge.
The truth is, I have a wedding next Saturday, so I won’t be splurging on anything until that’s over. Either way, this soup turned out better than I could have imagined and if you don’t tell the men in your lives that there’s quinoa in it, it still might be ‘man approved’.
Edit to add: Make it more manly by putting the soup over mashed potatoes or egg noodles. You could also add beef to it!
– 1/2 bag carrot chips
– 1 yellow onion
– 3 garlic cloves
– 3 stalks celery
– 1 can stewed tomatoes
– 1/2 bag frozen okra
– 1/2 bag frozen green beans
– 1/2 head of cabbage
– 1/2 cup quinoa
– 1 can vegetable broth
– 4 cups water
– 1 T. olive oil
– 1 tsp. paprika
– 1 tsp. basil
– 1 tsp. parsley
– s + p to taste
2.) In a dutch oven or big pot, heat the olive oil and add the garlic, onion, and celery over medium high heat.
3.) Once the onion is translucent (about 10 min) add the carrots, okra, green beans and cabbage to the pot.
5.) Now, add the stewed tomatoes, broth and water.
6.) Let heat through for about 15 minutes and then add the quinoa, uncooked.
7.) Finish with the parsley, basil, paprika, and s+p to taste.
8.) Continue to cook on medium for 25 minutes and then turn down to low and let it simmer for 20 more minutes.
The paprika gives it a little kick, which I love and the okra and cabbage are a nice addition.
This picture doesn’t do it justice – but it was dark out and the iphone only does so much. Either way, it’s a delish soup and very low on calories! Use your splurge on a couple beers and have a great Sunday!
Be back tomorrow with Meal Plan Week 3 and my workout schedule for the week!