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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This soup is hearty and filling, deep with flavor, and special enough to make it onto my “unique soup” list.
2 tablespoons oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, thinly sliced
1 to 2 cups diced vegetables of your choice. I like zucchini, yellow squash and bell peppers. Feel free to substitute sweet potatoes, celery root or parsnips.
6 cloves garlic, sliced, or 6 cubes Gefen Frozen Garlic
28 ounces Tuscanini Diced or crushed tomatoes
14 ounces navy beans (optional, if you want to make this soup even more of a meal)
1 cup Pereg Quinoa, rinsed well (use 1 and 1/4 cups for a thicker soup)
4 cups vegetable broth or 4 cups water mixed with 4 tablespoons vegetable soup mix
2 cups water
1 teaspoon salt
pinch of red pepper flakes (optional)
Sauté the onions, carrots, celery and chopped vegetables in oil for about eight minutes. Stir often.
Add garlic and cook for another minute.
Add the rest of the ingredients. Turn up the heat and bring to a boil.
Cover and cook for 25 minutes.
Top with crunchy radish slices or chopped scallions if desired.
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