Vegan Tomato Quinoa Soup

Photo: Kaycee Bassett

Ingredients

4 Large Potatoes

1 cup Uncooked Quinoa

2 cups Water (for quinoa)

2 cans Campbell’s Tomato Soup

2 cups Water (for soup)

1 can Corn

3/4 cup Red Onion (chopped)

3/4 cup Celery (sliced thin)

2 cloves Garlic (minced)

1 tablespoon Olive Oil

1 teaspoon Dried Basil

1 teaspoon Black Pepper

1 teaspoon Salt

Preparation

Fill a large pot with water and place on the stove over medium-high heat. Wash and peel your potatoes and cut into small cubes. Once you water is boiling on the stove, add your chopped potatoes. Let boil until a fork easily breaks the cubes in half when inserted.

In a small pot add 2 cups of water and 1 cup quinoa. Cook on medium heat, cover the pot for about 15 minutes or until the quinoa absorbs all of the water.

Chop and slice your celery and onions into small pieces, sauté in your olive oil in a sauce pan until your onions turn transparent.

Add your tomato soup, 2 1/2 cups of water, corn, garlic and spices in a large pot over medium heat. Once your potatoes, onions, celery and quinoa are done add them to the soup mixture.

Let warm on the stove for about 15 minutes over medium heat stirring regularly so it does not scortch.