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TOMATO VEGETABLE SOUP
with AMARANTH SEED |
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2 tablespoon olive oil
1 yellow onion, diced
2 carrots, chopped
2 stalks celery, sliced into ¼” crescents
1 small zucchini, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 19-ounce can dark red kidney beans
2 cups gluten-free chicken or vegetable broth
2 cups water
1 28-ounce can crushed tomatoes
1/2 cup uncooked amaranth seed
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Red pepper flakes, optional
Salt to taste
Black pepper to taste
 | Heat olive
oil in a large stockpot over medium-low heat. |
| Add the
onion, carrots, and celery,
and sauté 2 to
3 minutes. |
| Stir in
the zucchini, peas, corn and kidney beans. |
| Add the
broth,
water and tomatoes, stirring to combine. |
| Mix in the
amaranth seed. |
| Add the
garlic powder,
oregano,
pepper flakes, salt and black pepper. |
| Simmer
over medium-low heat for
approximately
1 hour. |
Makes 6 to 8 servings
      
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