Winter Vegetable Soup

• 3 cloves Garlic, Minced
• 3 Tablespoons Olive Oil
• 1 whole Small Winter Squash (butternut, Acorn Or Kabosha Work Well), Peeled, Seeds Removed And Cubed
• 2 whole Small Sweet Potatoes, Cubed
• 4 whole Small Carrots, Cubed
• 4 cups Vegetable Broth
• 4 cups Water
• 1 Tablespoon Dried Parsley
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon Ground Pepper
• 2 cups Cooked Garbanzo Beans
• 2 cups Cooked Quinoa

1. In a large pot, combine minced garlic, olive oil, and chopped vegetables. Stir to combine and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes.
2. Stir in vegetable broth, water, parsley and a few pinches of salt and pepper. Bring soup to a boil, then cover pot partially and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
3. Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve, and enjoy!

garlic, olive oil, winter, sweet potatoes, carrots, vegetable broth, water, parsley, salt, ground pepper, garbanzo beans, quinoa

Taken from tastykitchen.com/recipes/soups/winter-vegetable-soup/ (may not work)