Fire Roasted Tomato and Vegetable Quinoa Soup.

Fire Roasted Tomato and Vegetable Quinoa Soup:

32 oz organic fire roasted diced tomatoes 

64 oz organic low sodium vegetable broth

1 cup organic quinoa

4 organic carrots, diced

3 organic celery ribs, diced

1 organic yellow onion, diced

1 organic red pepper, diced

1/2 organic chili pepper, minced (use entire pepper for spicy soup)

2 tblsp organic olive oil

2 tsp paprika, cumin coriander

1/2 tsp chili powder

Dice carrots, celery, onion, and red pepper, mince chili pepper, and set aside. Heat a large soup pot over medium heat and add olive oil. Add vegetables and sauté for 7-8 minutes or until the vegetables soften. Add in all remaining ingredients and bring to a boil. Once boiling, cover, lower heat to a summer, and let cook for 35-40 minutes. Makes 8 servings. Great as a side dish to a meal, or a starter.

Nutrition Info per serving:

180 calories, 4.9g fat, 0.5g sat fat, 0g trans fat, 0mg cholesterol, 369mg sodium, 28.3g carbohydrates, 4g fiber, 8g sugar, 4.7g protein