Well, we are halfway through the first month of the new year and once again, I have failed miserably will all my New Years Resolutions.  I have eaten more than my fair share of the “forbidden added sugar”, I have not eaten more healthy, I have not exercised every day and I have not stayed on top of my family’s ever mounting laundry pile.

Instead of giving up all together and getting upset with myself, I have decided to keep trying.  Each day I have another opportunity to “do better” and I have 365 days to get it right. Until then, I am going to focus on the things that make me happy—family, friends and food. After all, the original thought and goal of this blog was to give me a creative outlet and excuse to do more of what makes me happy. So, I plan to cook even more and share some of my favorite recipes.

For years people have been so generous with their compliments of my cooking. If the truth be known, it’s not that I am a great cook, I just have really great recipes. And this soup is definitely one of my best!

I have always been a big fan of soups.  I absolutely love soup of any kind.  I could eat soup every day of my life — even in the heat of the summer.  And with this especially cold winter weather, my love for soup is at an all-time high. There is nothing better than curling up on the couch in front of the fire or TV with a big mug of hot soup. 

Quinoa Spinach Soup is my favorite year round soup. It is incredibly easy, healthy and delicious! While it is great any time of year, it is perfect for my “eat healthy” New Year’s resolution.  The soup is so yummy and beautiful that you forget how healthy it is for you.  (Yes, soup can be beautiful). Even my children and their friends love it. 

This recipe was given to me by my sweet friend Elizabeth, in Statesboro Georgia.  She brought me a big pot of this delicious soup after I had my last baby.  It has been 10 years since my first taste of that amazingly savory soup and I have been making and eating it ever since.

 The ingredients in this soup recipe are everyday staples in my pantry and refrigerator (with the exception of the fresh spinach).  You can use any variety of quinoa you like. Just make sure it is organic. It is very versatile and incredibly healthy. Quinoa can be a bit pricey compared to other “grains” so I typically stock up when I find it on sale.  If you haven’t discovered quinoa yet, you are in for a treat.

Quinoa, often described as a “superfood” or a “supergrain,” has become popular among the health conscious. Quinoa (pronounced KEEN-wah or ke-NO-ah) is packed with protein, fiber and various vitamins and minerals. It is also gluten-free and is recommended for people who are on a gluten-free diet.

“Quinoa is a good source of protein, fiber, iron, copper, thiamin and vitamin B6,” said Kelly Toups, a registered dietician with the Whole Grains Council. It’s also “an excellent source of magnesium, phosphorus, manganese and folate.”

 

Combining the “supergrain” quinoa, with the vitamin packed spinach and veggies, and the lean protein of the beans and chicken broth, you have a powerful, healthy soup that tastes delicious!

This soup is a great way to get back on track with healthy eating.  With almost any soup, it is nice to make a big pot of soup on Saturday and eat on it all weekend with a nice slice of crusty bread (and a salad).

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Quinoa Spinach Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Soup

Servings: 8

Author: Magnolias and Meltdowns, Kimberly

Ingredients

• 2 Tbs. Olive Oil Extra Virgin
• 2 Celery Stalks diced
• 2 Carrots diced
• 1 Onion diced
• 4 Fresh Garlic cloves minced
• 1/4 tsp. salt
• 1/4 tsp pepper
• 3 32 oz box ( 96oz) Chicken Broth low sodium
• 1 Tbs. Better Than Bouillon (optional)
• 1 15.5 oz can Great Northern Beans drained and rinsed
• 1 c. Organic quinoa
• 1/4 tsp. crushed red pepper flakes
• 1 8 oz Fresh Parmesan Cheese and Rind
• 1 10 oz Fresh Baby Spinach

Instructions

1. In a large stock pot, sautee carrots, celery and onions in olive oil with salt and pepper.  

2. Cook 5 minutes on medium-low until soft.

3. Add diced garlic and continue to cook for 1 minute. 

4.  Add chicken broth and Better Than Bouillon and bring to a boil 

5. Add quinoa and reduce heat to medium 

6. Cook on medium for 20 minutes

7. Add Great Northern beans 

8. Add red pepper flakes and parmesan rind

9. Reduce heat to low and let simmer 5-10 minutes

10. Add fresh spinach 5 minutes before serving  

11. Add fresh, shredded parmesan to soup and enjoy

Recipe Notes

* If you want to add a meat to the soup, Italian sausage is particularly good. It is also good with chicken.