Kick My Cold's Ass Veggie Soup

Course Main Course, Side Dish, Soup
Cuisine American, Comfort food
Keyword healthy soup, Immune System Boost Recipe, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 large red bell pepper chopped
  • 1 cup finely chopped celery
  • 1 large red onion chopped
  • 1 cup carrots chopped
  • 2 T olive oil
  • 8 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 8 cups vegetable or chicken broth
  • 1 teas salt
  • 1/2 teas black pepper
  • 1/4 teas crushed red peppers
  • 2 teas turmeric
  • 1/2 teas dried oregano
  • 1/2 cup fresh chopped basil
  • 1/2 cup quinoa (uncooked)
  • 1 15.5 oz can chick peas rinsed and drained
  • 2 Small lemons (Juice of)
  • 2 cups fresh spinach chopped


  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, celery, onions, and carrots for 10 minutes.

  2. Turn down to medium and add garlic and ginger and sauté for 2-4 more minutes.

  3. Add broth, salt, black pepper, crushed red peppers, turmeric, oregano and chopped basil.

  4. Turn heat back up to medium high and simmer for 5 minutes uncovered.

  5. Add the quinoa, chick peas, lemon juice and stir and bring to a boil.

  6. Turn heat down to medium-low, put the lid back on and simmer for 20 minutes (until quinoa is fully cooked).

  7. When quinoa is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.

  8. Add 1 cup of water if more liquid is needed.