Denise Goldberg's blog

Tuesday, November 29, 2016

soup day

I had quinoa on my mind today; it seemed like a good starting ingredient for a pot of soup. I searched for a starting point, finding a recipe for quinoa corn soup. My soup didn't match the recipe but it made me happy.

Quinoa, carrot, and corn soup:

12 cups water
3/4 cup quinoa
1 can garbanzo beans
1 bag of frozen bi-color corn
8 carrots, sliced
red pepper flakes
freshly ground black pepper
a bit of salt

I combined the water, quinoa, and spices, placing the pot on high heat until the mixture began to boil. I turned the heat to low, cooking the mixture for about 15 minutes. I then added garbanzo beans, corn, and carrots and continued cooking until the carrots were a good texture. Done!

I always make what might appear (to others) to be too much soup. I like having enough to freeze portion-sized containers for later.

It was a rainy day today, a good soup day!