Farro, Bean and Vegetable Soup with Microwave Tortilla Chips

Ingredients

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Mixed vegetables

  Canned, drained solids

  1 cup or 163g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Quinoa

  Cooked

  100g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Beans

  Kidney, mature seeds, sprouted, raw

  100g

Directions

1. 1. In a small saucepan, cook farro or quinoa according to directions on package. 2. Meanwhile, in another small saucepan, pour can of tomatoes, taco mix or seasoning and begin to heat. 3. If necessary, cut vegetables into bite-sized pieces. Soften vegetables and squash in the microwave until tender, 4-6 minutes. 4. After about 10 minutes of simmering, add beans, squash, and cooked farro. Simmer for additional 5 minutes. 5. Meanwhile, cut tortillas into fourths. Place one tortilla chip at a time on a plate and microwave for 2 minutes, flip, and microwave for an additional minute until crisp. 6. Transfer soup to bowl and serve with microwave tortilla chips (which make for excellent dunking) and cilantro, hot sauce, avocado, or whatever else your heart desires.