INGREDIENTS:
2 diced onions
3 diced/pressed bulbs of garlic
1 diced red pepper
1 diced green pepper
3 cups of de-stemmed shredded spinach
4 cups of chicken stock or 4 cups of vegetable stock (make sure to add a little more salt to taste)
4 cups of water
1 cup brown rice
1 cup quinoa (optional for more protein and fiber)
2 tablespoons Worcestershire sauce
2 tablespoons sriracha sauce
a splash of olive oil
SEASONING PACK:
1 teaspoon salt
1 teaspoon pepper
1 tablespoon of garlic powder
1 tablespoon of dried parsley
DIRECTIONS
1. Get a soup pot and add a splash (about three table spoons) of olive oil. Heat the oil on low-medium and then add the onions, peppers, and garlic. Put on a lid and let them cook down for 6-8 minutes (when the onions are golden, move on)
2. If you are adding the quinoa, do so at around the 4 minute mark and let that cook until brown.
3. Add the chicken/vegetable stock and increase the heat to medium
4. Add the spinach and allow it to cook down
5. Add the water (I usually put the Worcestershire sauce in the water before I add it to the soup) and the Seasoning Pack to the soup and bring to a boil.
6. Add the brown rice and allow to cook for five minutes
7. Add the sriracha sauce, mix, and remove from heat
That's it - Let me know what you think
