Quinoa Peanut White Bean Soup
An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.
Ingredients
6
Original recipe yields 6 servings
Directions
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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.
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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.
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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
Per Serving:
437 calories; 14.4 g total fat; 0 mg cholesterol; 1414 mg sodium. 60 g carbohydrates; 20.8 g protein; Full Nutrition
