Spring Quinoa and Vegetable Soup (made with Hale Bone Broth)

 

2 tbsp. extra-virgin olive oil

1 medium onion, chopped

2 carrots, peeled and cut into thin rounds

2 stalks celery, thinly sliced

3 cloves garlic, thinly sliced

1 large squash, peeled and cut into 1/2″ pieces

1 (14.5-oz.) can diced tomatoes

1 (15.5-oz.) can cannellini beans (optional) rinsed and drained

1 c. quinoa white or red 

1/2 tsp. ground cumin

8 c. Hale Bone Broth 

1 bag fresh spinach 

1 tbsp. fresh lemon juice

Crushed red pepper flakes, for serving

 

 

 In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. 

 Add squash, diced tomatoes, beans, quinoa, and cumin. Pour in Hale Bone Broth  and stir to combine. Bring to a boil and boil until quinoa and squash is tender, about 20-25 minutes. 

 Stir in spinach and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.

 

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