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Thursday, September 18, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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TACO QUINOA SOUP
Soups
Contributed by: Scott Pickett
Ingredients:
  • Oil
  • 1 lb. ground turkey
  • 1 large onion, diced
  • 1 tomato, diced
  • 1 can diced tomatoes with green chiles
  • 1 green pepper, diced
  • 2-3 medium squash or zucchini, quartered
  • 32 oz. chicken broth
  • 1 cup quinoa
  • 1 can refried or black beans
  • 1 10-oz. can tomato sauce
  • 8 oz. frozen corn
  • 2 TBS chili powder
  • 1 TBS cumin
  • 1â�„2 to 1 TBS paprika
  • Garlic powder, to taste
  • Salt, to taste
  • Pepper, to taste
  • 2 bay leaves
  • Sugar, to taste, optional
  • Mexican cheese blend (shredded)
Cook the oil, turkey, onion, tomatoes and pepper in a Dutch oven until tender. Add the squash and cook until tender. Add the broth and the rest of the ingredients except cheese. Simmer for 30 minutes or until quinoa is soft. Remove the bay leaves and serve warm, topped with cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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