Learning to cook has been a trying journey for me. From tasteless cupcakes, to undercooked chicken, I've taken quite a few losses in the kitchen. But it's funny how the moment you stop trying, you magically develop your own style! Over the past five months, I've had a lot of time on my hands to play around in the kitchen. I've made everything from fresh chicken noodle soup to fresh blueberry muffins from scratch. The best part about letting your imagination run wild in the kitchen is that you can take a recipe and its ingredients and turn it into whatever your little heart desires.
After an unsuccessful morning walk, I decided to come on home and whip up some lunch. I was tired of eating leftover birthday pizza and my sugar intake over the past three days was extremely high, so I opted for something healthy. It's a take on the traditional chicken noodle soup-- just kicked up a few notches!
This pasta & veggie soup as I like to call it takes only 3 steps: 1) cook your quinoa, 2) cook your rice, 3) simmer all ingredients together. Another great thing about this recipe is that you can customize it to your liking. I had to work with what I had in the kitchen today, so my pickings were slim. I haven't been grocery shopping in a few weeks, so as you can tell I only had a few fresh veggies, leftover grains, and no chicken. But, I still think it turned out pretty tasty!
After you've cooked both your rice and quinoa accordingly, set them aside and get ready to put your ingredients in a large pot to simmer! I start by sauteeing my minced onion and garlic in olive oil over medium heat. Once they've become soft, add in the water and chicken broth. Don't forget to add in your bay leaf! Next, throw in your veggies like raw carrots and zucchini. It's going to take longer for the raw veggies to soften, so that's why we thrown them in first. Next, add a few dashes of salt & pepper. Cover and let simmer for about 10-15 minutes on medium-high heat.
After 15 minutes, toss in your rice and quinoa and stir. Throw in veggies like spinach and kale at the end. Cover and let simmer for another 5-7 minutes so all flavors can incoropate with one another!
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You can eat this pasta & veggie soup all year long by using veggies that are in season! Also, if you've got chicken on hand, feel free to add it in. If you're stuck in the cold, be sure to make a yummy Swiss & sharpe Cheddar cheese grilled cheese to compliment the soup. Enjoy!
Hello, I'm Margo.
25 year old laid-back lady currently pursuing my MBA in Tuscaloosa, Alabama. Just using my blog to share my growing faith, evolving style, favorite recipes, and exciting travels with you!
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