Vegan Tomato Veggie Quinoa Soup

Hi friends. So James came home sick from work yesterday and stayed home sick today. He's got a nasty cold, so I thought I'd try my hand at making a yummy soup that soothes and nourishes. What I came up with was pretty tasty. Here's what I did. 

Chop an onion, a couple stalks of celery and a handful or two of baby carrots into smaller than a dime size pieces. Put in the bottom of your soup pot with a little olive or coconut oil. Cook on medium-high until softened. Add basil and oregano.

Add two can of diced tomatoes that you've already blended in the blender, plus a can that you've left un-blended. That's three cans total. Turn the temp down to medium-low.

Now, in a seperate pot, take 2/3 cups dried quinoa with 1 1/3 cups water. Follow directions on quinoa package for cooking. Once properly cooked, add it to the soup mix. 

After about 45 minutes of simmering, add frozen corn kernels (use your judgement on what looks about right. Then chop up some kale and stir that in, too. Serve once the kale has softened.

Don't forget to salt and pepper to taste. Enjoy!