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My review
Quinoa Peanut White Bean Soup
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Denise Kasz Willmarth
"An easy, nutritious way to use quinoa. Hearty and perfect for a cold day."
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Ingredients
1 h servings 437Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Substitute chicken broth for the vegetable broth if desired.