Lentil-Split Pea-Quinoa+ Soup

1 cup Bob’s Red Mill Veggie Soup Mix
32 oz organic chicken broth
1 cups water
1/3 cup quinoa
2 large carrots
1/4 large white onion
2 cloves garlic
cayenne, thyme, parsley, oregano, pepper, salt

Sautee chopped onions, carrots, and garlic in some olive oil.
Add the soup mix, broth, and water. Simmer for 30 minutes.
Add all seasonings to taste.
Add quinoa to the soup and continue to cook for an additional 30 minutes until the lentils are soft.
Eat me!

This soup is packed with tons of protein, fiber, and Vitamin A. The addition of the cayenne gives it quite a kick, so be careful with how much you add! Last time I made this soup I served it with sprinkled parmesan cheese on top. I’m sure other veggies would be fantastic with this soup.