Cabbage Quinoa Soup

By Suze

Vegetarian/Vegan - Feel free to use real chicken broth in place of the Vegetarian Better Than Bullion Base if you prefer. Although a very tasty soup, I found that the sweetness of the white corn added a wonderful twist to the flavor. I hope you enjoy.

Ingredients

• 1/2 Large Cabbage head chopped
• 2 Large Onions
• 3 Large Green Peppers chopped
• 3 Celery Stalks sliced
• 2 Cups Frozen White Corn
• 1 can Italian Diced Tomatoes
• 1 Cup Cooked Quinoa
• 2 heaping TBS of Vegetarian "No Chicken" Chicken Base by (Better than Bullion)
• 48 oz of Water
• Lawry's Seasoned Salt
• Black Pepper
• Garlic Powder
• Olive Oil

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In a 6 Qt Dutch Oven heat the olive oil and saute the celery, onion and green pepper until tender about 10 mins. Season with salt, pepper & garlic powder to taste. Add the cabbage and cover, lower the heat to a slow simmer (medium/low) stirring occasionally until cabbage softens about 15 mins. Pour in the water and the Quinoa, add No Chicken Base & canned tomatoes then bring up to a boil. Add corn, reduce heat to a slow simmer for approx 15 mins.