Organic Quinoa Vegetable Soup in a Jar
(courtesy of High Quality Organics in Reno. Makes 8 to 10 servings)
For the jar:
1 16-ounce jar
1 tablespoon organic, dried parsley flakes
1 tablespoon organic, dried basil flakes
1 teaspoon organic garlic powder
1 teaspoon organic celery seeds
1 teaspoon sea salt
⅓ cup organic, dried, green lentils
⅓ cup organic, dried, yellow split peas
½ cup organic quinoa, washed, dried, and toasted
⅓ cup organic, dried, green split peas
To make soup:
1 onion, chopped
2 carrots, chopped
1 26-ounce can diced tomatoes
10 cups water
1 to 2 tablespoons olive oil
Freshly ground pepper
Fresh chives
Extra-firm tofu or chicken, diced (optional)
Sauté onion and carrots in 1 to 2 tablespoons olive oil. Add onions, carrots, contents of jar, tomatoes, water, and chicken (if using) to slow cooker, and cook on low 6 to 8 hours. If using tofu, add 30 minutes before serving to heat through and soak up flavors.
Garnish with freshly ground pepper and fresh chives. Serve with cornbread.
