Winter Vegetable Soup with Squash, Garbanzo Beans, and Quinoa
This winter vegetable soup recipe was inspired by a recent trip to the farmers market.
1smallwinter squashbutternut, acorn, or kabocha work well, peeled, seeds removed, and cubed
salt and pepperto taste
2cupscooked garbanzo beans
In a large pot, combine the minced garlic, olive oil, and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes.
Stir in the vegetable broth, water, parsley, and a few pinches of salt and pepper. Bring the soup to a boil, then partially cover the pot and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve and enjoy!