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Fire Roasted Tomato Basic & Quinoa Soup
By Serves 1

This hearty soup, along with the leafy green salad, contains all the immune-boosting vitamins and minerals we need, as well a complete protein source from the quinoa. It can easily be made ahead of time and enjoyed throughout the week, making it a great recipe for busy people who understand the importance of healthy food!

Prep Time: 10 m
Cook Time: 20 m

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  1. 1 28 oz. can organic, fire roasted tomatoes (drained and rinsed)
  2. 1 cup cooked white beans, such as cannellini (drained and rinsed)
  3. 2 cups low-sodium vegetable broth
  4. ½ cup nutritional yeast
  5. 1 shallot
  6. 1 garlic clove (or 1 tsp. garlic powder)
  7. 1 handful of fresh basil leaves
  8. 1½ cups cooked quinoa (less or more, depending on consistency)
  9. Salt and pepper, to taste
  10. 2 tsp. chili powder
  11. 1 bay leaf

You may also need:

A Pot, Bowl, Food Processor, Spoon

Step 1:

In a food processor, mix tomatoes, white beans, vegetable broth, nutritional yeast, shallot, garlic, and basil until well-incorporated to your liking.

Step 2:

Transfer tomato mixture to a pot and begin warming on low-medium heat.

Step 3:

Add cooked quinoa, chili powder, salt, pepper, and bay leaf. Bring the soup to a simmer, cook for about 15-20 minutes, stirring occasionally.

Step 4:

Remove the bay leaf, do a taste test, and adjust seasonings accordingly. Transfer a generous portion to a bowl, and serve alongside a leafy green salad.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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