I love soup. I could eat it twice a day for weeks on end. Hot, cold, pureed, sauteed, or chunky. My mother always says that I would eat anything if it was in soup form as a child, and it’s still true. Tonight I wanted something comforting. At the first sign of a cold, I make soup (and a strong batch of ginger tea) and I haven’t gotten sick in ages. I’ve been out of town, so don’t have much in the house, wasn’t willing to spend much money, and unfortunately couldn’t wait to get to the farmers’ market. Stopped at my local HEB, spent $20 and have lunch for the week and dinner until I get sick of it.

2 small leeks (cleaned, green tips removed) cut in half and then sliced
2 carrots, roughly chopped
3 stocks of celery, chopped (leaves on)
1 bay leaf
optional: green garlic and/or sweet onion
half of a jalapeno (just for a little flavor, if you want it spicy- add the whole thing in 1 or 2 pieces). Remove before serving.

Sautee first ingredients with 2 tbsp extra virgin olive oil until almost soft.

1 small zucchini, chopped
2 large cloves garlic, bruised only

Add the next 2 ingredients with a tbsp of salt and sautee for another couple of minutes

2 cups chicken broth
2 cups water
1 can diced tomatoes (juice and all)

Add liquids and tomatoes and bring temperature to medium-high and bring to a boil.
Add 1.5 cups of quinoa. Bring back to a boil, cover, and turn to low heat for 20 minutes.

6-8 oz of chopped mushrooms
1 can navy beans
1 can garbanzo beans

Add all these ingredients. Cover and cook over low heat for another 10-15 minutes.
Add salt and pepper to taste. Remove hot pepper.

This is one of those soups that I don’t generally serve other people. It’s not glamorous, it’s very simple, and I’m almost embarrassed that I’m adding this as my 2nd blog entry ever, but it tastes so good. It’s so cold out and I am enjoying this bowl!