An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.
Provided by Denise Kasz Willmarth
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.
- Pour vegetable broth, diced tomatoes, and soy sauce into the pot; bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper; cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.
- Garnish soup with cilantro, hot sauce, lime juice, and black pepper.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 60 g, Fat 14.4 g, Fiber 13.1 g, Protein 20.8 g, SaturatedFat 2.6 g, Sodium 1413.7 mg, Sugar 9.8 g
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