Hearty Vegetable and Super Grains Soup

It's mid-May but a cold and rainy day here in Columbus, Ohio, so I thought I'd make some healthy vegetable soup... red potatoes, carrots, zucchini and french-style green beans, along with some super grains and a splash of crushed red pepper flakes to add a nice zing.

I used a super grain blend of buckwheat, millet, red quinoa, and white quinoa, but you can use any one or a combination of these grains.

A delicious, healthy and hearty soup ~ enjoy??

Ingredients 

• 1 1/2 cups of any super grain (e.g., buckwheat, millet, red quinoa, white quinoa or a blend)
• 2 Tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups carrots, cubed
• 1 red bell pepper, finely chopped
• 2 cups red potatoes, cubed
• 8 cups low-salt organic (or homemade) vegetable broth
• 1 Tbsp parsley
• 1 tsp oregano
• 1 tsp thyme
• 2 tsp smoked paprika
• 2 cups zucchini with skins, cubed
• 1 12 ounce bag frozen french-style green beans
• 1/2 - 1 tsp crushed pepper flakes

1. Cook super grains, per package instructions. Set aside.
2. Wash and cut up produce.
3. Heat oil in large soup pot over medium heat. Add onion, garlic, carrots and red bell pepper. Cook, while stirring continually, about 1 minute. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes, or until veggies have softened.
4. Add potatoes, broth and seasonings (except pepper flakes), and increase heat to medium-high. Bring to a boil; reduce heat and simmer, covered, about 30 minutes.
5. Add cooked super grains, zucchini, green beans and pepper flakes and cook an additional 15 minutes. Soup is thick; add more broth or water to thin.