Preparation Time: 15 minutes
Cooking Time: 40 minutes
Method: Place the first 7 ingredients in a large soup pot. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add the corn, mix well and cook an additional 15 minutes. Stir in the spinach 5 minutes before the soup is done. Add some pepper to taste if desired.
Hints: To spice this up a bit more, let each person add some hot sauce to taste before eating. If you can’t find fingerling potatoes, use Yukon Gold or red potatoes and chop then into bite-sized chunks.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
|1 ⁄ 2 cup quinoa, rinsed well|
|4 cups vegetable broth|
|2 cups water|
|2-4 cloves garlic, minced|
|1 large onion, chopped|
|2 1 ⁄ 2 cups fingerling potatoes, cut into bite-sized pieces|
|2 jalapeno peppers, seeded and minced|
|2 cups frozen corn kernels|
|4 cups sliced fresh spinach Freshly ground pepper to taste|