Vegetable Soup by FatFree Vegan Kitchen

– 12 ounces frozen California vegetables
– 12 ounces frozen Italian vegetables
– 1 15- ounce can diced tomatoes fire roasted preferred
– 1 15- ounce can cannelloni beans or other white beans undrained
– 1 15- ounce can pinto beans, kidney beans, or beans undrained
– 1/4 cup quinoa rinsed
– 1 tablespoon dried basil
– 1 tablespoon garlicminced
– 1 tablespoon hot sauce
– 1/2 tablespoon dried oregano
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 3 cups boiling water

Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min