Quinoa, White Bean and Kale Stew

This hearty soup is modified from Appetit for Reduction.

Herb blend
1tsp marjoram
1tsp thyme
1/2tsp rosemary
pepper

Ingredients
1 leek, thinly sliced
3 cloves garlic, minced
1 large carrot - medium dice
1 large parsnip - medium dice
4c low-sodium vegetable broth
4c water
1c dry quinoa
3c potatoes, cubed
1 small bunch of kale - remove stems and tear into small, bite-sized pieces
1 can white beans

Directions
Chop the leek, carrot, parsnip, potato and garlic. Saute the leek and garlic in a bit of water or oil for 3 minutes, then add the carrot, parsnip and herbs and saute for another minute. Add the broth, water, potato and quinoa. Bring the soup to a boil, then reduce heat and simmer for 15 minutes while you cut the kale. After 15 minutes add the kale and beans, cook for 5 minutes stirring frequently, then cover and let the soup simmer for another 5 minutes.

Carrot Rosemary Bisque

This soup idea comes from my cafeteria. They make carrot dill, carrot rosemary, carrot thyme, and so on. If you need a healthy dose of beta-carotene, this is the way to go!

Carrot Rosemary Bisque:

1/4 small onion
2/3 small red pepper
2T olive oil
3c vegetable broth
2lbs carrots
3 sprigs rosemary
2 bay leaves

Directions:
1) Chop all the veggies. I'd chop the rosemary, too; you can try and cook the springs and remove them later, but all the little leaves will fall off and end up in your soup anyways, so I think it's best to chop them now.
2) Sauté the onion and red pepper in your pot for 5-10 minutes until the onions are translucent. 
3) Add the carrots and the vegetable broth - the broth should just cover all the vegetables. Add the rosemary and bay leaves. 
4) Bring to a boil, then let simmer for 40 minutes, stirring and checking to see if the carrots are done every so often.
5) Let the soup cool considerable, then blend. If you have a fancy immersion blender use that, otherwise blend it in parts in a blender (but make sure it's not too hot, and hold the top - steam can cause it to pop off).