Healthy Vegetable Soup
Peel and dice the potatoes, diced the tomatoes (and peel if desired), and diced the celery.
Place all ingredients EXCEPT the quinoa in a 5 quart or larger slow cooker.
Cover and cook on high 4 hours or low 6 hours.
Once the soup is cooked, cook 1/2 cup of quinoa according to package directions and add the cooked quinoa to the soup.
Stir the quinoa into the soup, turn the soup off or to the "warm" setting, and add more seasonings or water/broth for desired taste/texture.
Serve hot and enjoy!
Place 1/2 cup uncooked quinoa in a large stock pot and cook according to package directions.
Once cooked, add in all ingredients for the soup and cook on medium heat, with the lid on, simmering until the vegetables are cooked through and tender (about 15-20 minutes).
Stir the soup and add more broth, water, or seasonings to taste and desired texture.
Serve hot and enjoy or simmer on low for 1 hour for a more robust flavor.
Store the soup in the fridge in an airtight container for up to 6 days or freeze in an airtight container for up to 5 months. Set out or in the fridge to thaw or quick-thaw in the microwave. Re-heat on the stove top or in a microwave.