Tomato Quinoa Soup

From Jeanette's Healthy Living

I used fresh tarragon since that's what I had on hand. Feel free to use thyme, oregano or basil. This soup would also be nice with a little curry powder.

1 tablespoon olive oil

1 medium onion, minced

1 celery stalk, chopped

2 garlic cloves, minced

3 cups crushed tomatoes (or a 28-ounce can)

2-3 sprigs fresh tarragon

6 cups vegetable stock

3/4 cup quinoa, thoroughly rinsed and drained

salt and pepper to taste

Heat oil over medium heat in a large soup pot. Add onion, celery, and garlic, and cook until vegetables are softened, about 3-4 minutes. Add tomatoes, tarragon, vegetable stock, quinoa, and salt and pepper to taste. Bring to a boil, then reduce heat and cook, covered for 15 minutes. Turn off heat and let stand for 5 minutes before serving.

Serves 4-6.