Friday, September 16, 2011
Fall has fallen
This could only mean one thing.
Fall has fallen.
I will no longer avoid the inevitable plunge into cooler weather, long sleeves, pumpkin everything, and soups and stews.
I have caved, and I'm not looking back.
I adapted the recipe from the Savvy Vegetarian to fit the ingredients I had on hand. I am certain the original recipe is just as good, so jump on over and take a look-see.
Quinoa Corn Chowder
Prep time: 20 minutes
Cook time: 1 1/2 hours- 8 hours (most hands-off time)
In crock pot or large stock pot, saute coconut oil over medium heat. Add celery and minced garlic and saute for 3 to 4 minutes.
Add green beans and green pepper and saute a few minutes more. Finally add the potatoes and saute for 5 minutes or more.
Stir in vegetable broth and water with quinoa and all spices.
Bring pot to a boil and reduce heat and simmer. Stir in Almond milk.
Simmer soup for 1 hour up to 8 hours.
Before serving, mix in corn and bring pot back to high temperature before serving.