Mexican Vegetable Soup

We are entering the season of delicious soups! I've loved making soups lately simply because you can add so many different vegetables and flavors and it all comes together into one cohesive meal. I prepared this soup with some local farmers market veggies as well as some canned goods. This soup is definiely one of the top tasting soups I've ever tasted before. It has just the right amount of spice and a good balance between vegetables and protein. The recipe makes manyyy servings, but you wont regret having leftovers:)

Ingredients

1 small potato

1/2 large red bell pepper

1 small squash

1 small zuchinni

1/3 onion

2 cloves of garlic, miced

1 tbsp fresh cilantro, minced

1/2 tsp papirika

1tbsp oil

1 can diced tomatoes with green chilies (if you can't find tomatoes that have green chile, chop some up yourself and add to your liking!)

1 can pinto beans

1/2 can black bean

1/2 cup quinoa

3 cans of water

1 1/2 tsp salt

Directions

1.Chop all the vegetables up and add to large saucepan.(this includes the cilantro and the garlic) I cut the veggies into pretty large chunks, so if you cut them down smaller just make sure you cut cooking time down a little so the potatoes dont dissolve

 2. Add olive oil and papirika to veggies and turn heat on medium high. When the vegetables start to sizzle lower heat to medium and cook for 5 minutes

3. Add tomatoes, quinoa and beans. With one of the cans you just emptied, refill it three times with water and add to sauce pan

4. Add salt, cover, and bring to a boil

5. When boiling point is reached, reduce heat to low-simmer and heat for 30 minutes

6. When time is reached, remove from hot surface and set aside to cool

7. Serve with crisp tortilla chips crumbled up inside