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Ingredients1 h servings 437 cals
Original recipe yields 6 servings
- 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.
Per Serving: 437 calories; 14.4 g fat; 60 g carbohydrates; 20.8 g protein; 0 mg cholesterol; 1414 mg sodium. Full nutrition