SEPTEMBER SOUP

I love September. I love soup. So, today I celebrated both! 


SEPTEMBER SOUP
2 cups quinoa
4 cups water 
In a large saucepan bring quinoa to a boil (salt water lightly), cover and let simmer until water is fully absorbed. About 15 minutes. Burner off.


1 large onion, diced
1 large (or 2 small) zucchini, chunked small
3 stalks celery, diced
1 green pepper, diced
In skillet saute onion, zucchini, celery  and pepper to your taste in EVOO. I like mine a bit crunchy, 3-5 minutes. For softer veggies, 5-10 minutes.


1 can (16oz.) blackbeans
1 can (16oz.) corn 
3 cups chicken broth
Add sauteed vegetables, blackbeans, corn and broth to quinoa, stir on low. 


5 large tomatoes, chunked
2 garlic cloves, minced
pepper to taste (I like ALOT)
In the same skillet you sauteed the veggies in, saute tomatoes, garlic and pepper for about 10 minutes. Mix into soup.


1 to 2 cups milk (2 cups if: 2% or whole, 1 cup if half and half or cream.) 
3 Tbs. fresh, minced basil
salt and pepper to taste
Add milk, basil, salt and pepper very last. Serve with shredded cheese on top! ENJOY! 


Love, Monica