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This hearty soup is loaded with vegetables and GOYA® Quinoa – a seed from the Andes that boasts a high protein content and a wholesome, comforting taste. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather.
GOYA® Vegetable Oil
onion, finely chopped (about 1 cup)
green and/or red bell pepper, finely chopped (about 1 cup)
celery stalks, finely chopped (about ¾ cups )
medium carrot, finely chopped (about ½ cup)
1 can (7951)
GOYA® Tomato Sauce
GOYA® Minced Garlic
GOYA® Salad and Vegetable Seasoning mixed with 8 cups water
medium waxy potatoes (about 1 lb.), peeled and cut into ½" cubes
GOYA® Organic Quinoa, rinsed
finely chopped fresh parsley
Heat oil in 6-qt. pot over medium-high heat. Add onions, peppers, celery and carrots. Cook, stirring occasionally, until tender, about 10 minutes. Add tomato sauce and garlic to pot; cook until fragrant, about 30 seconds more.
Pour water mixture into pot; bring to boil. Stir in potatoes and quinoa. Lower hear to medium low. Simmer, stirring occasionally, until potatoes and quinoa are tender, about 15 minutes.
Stir parsley into soup. Season soup with adobo; divide evenly among serving bowls.
For a soup that is extra delicious, make sure to cook the vegetables slowly so they become tender without browning. During this “sweating” process, the flavors of the veggies are fully extracted, which translates into to a flavorful broth.
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