INGREDIENTS

4 cups water

6 cups broth, chicken or vegetable

5 long green beans, diced

3 celery sticks, diced

3 parsley stalks, whole

6 cherry tomatoes, diced and seeds taken out

1 lb chicken, breast or tenders, chopped

1 clove garlic, diced

1 cup quinoa

4 potatoes, cut into eighths (I used red with skin on)

handful frozen peas

salt to taste

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  1. In a medium/large pot, mix water with green beans, parsley, garlic, chicken, celery, and tomatoes.  Bring it to a boil.
  2. Add broth and quinoa, and bring to a boil again.  Reduce heat and simmer for about 40 minutes.
  3. Add potatoes, peas, and salt.  Bring to a boil once again.  Reduce heat and simmer for 15 minutes.
  4. Turn off stove and let sit with a cover on for another 30 minutes for the flavors to develop.  Take out parsley as best as you can and serve.  You can also serve with parsley or scallions on top.

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I tweaked the recipe that is in Thug Kitchen.

Things you’ll need:

baby carrots, 10 chopped up

garlic powder, a few shakes

ground ginger, a few shakes

broccoli, 1 1/4 cup cut up

frozen peas, 1 cup

vegetable broth, 6 cups

tamari, 1/4 tsp

Soba noodles

scallions

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What to do with the things you’ll need:

Warm up a pot to medium heat.  I threw some chopped up baby carrots, garlic powder, and ground ginger in a large pot.  (You can totally use a medium one.)  You don’t need oil!  Heat for 2 minutes.  Add vegetable broth.  I also added homemade meatballs that I made yesterday.

Simmer for 15 minutes.  Add broccoli and tamari.  Simmer 2 more minutes.

Cook soba noodles according to directions.  Top with broth mixture and scallions.

Bon appetite!

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