• 1 Rating

An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.

Denise Kasz Willmarth


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute chicken broth for the vegetable broth if desired.

Nutrition Facts

437 calories; 14.4 g total fat; 0 mg cholesterol; 1414 mg sodium. 60 g carbohydrates; 20.8 g protein; Full Nutrition


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0