HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
- Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
- Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
SPICY BLACK BEAN AND QUINOA SOUP
This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.
Provided by STTLADY
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
- Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
- Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 49 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 12.1 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 746.4 mg, Sugar 6.8 g
AFRICAN-INSPIRED QUINOA-PEANUT SOUP
Steps:
- Heat the oil in a soup pot. Sauté the onion over medium heat until translucent, then add the garlic, bell pepper, and celery. Sauté 10 to 15 minutes, or until the vegetables are golden and softened.
- Add the remaining ingredients except the last three. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the quinoa is cooked and the vegetables are tender, about 15 minutes.
- Add the peanut butter, stirring well to blend in completely, then simmer over very low heat for another 10 minutes, or until the quinoa is puffy and the sweet potato is tender.
- Season with salt, pepper, and cayenne. If time allows, let the soup stand off the heat for an hour or so. It will thicken as it stands. Just before serving, adjust the consistency with water as needed, then heat through. Adjust the seasonings, then serve.
- Nutrition Information
- Per serving:
- Calories: 242
- Total fat: 14g
- Protein: 8g
- Fiber: 4g
- Carbohydrate: 24g
- Cholesterol: 0mg
- Sodium: 68mg
PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
- Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
- Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
- Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
- Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams
SPICY VEGGIE AND WHITE BEAN QUINOA
This quinoa dish is easy, tasty, and very adaptable. You can change the veggies to just about anything you like and step up the heat if you like it spicy. Virtually impossible to mess it up! Serve hot or cold and top with hot sauce (such as Secret Aardvark™ Habanero Hot Sauce).
Provided by mg
Categories Everyday Cooking Vegan
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 55.6 g, Fat 9.9 g, Fiber 9.7 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 375.4 mg, Sugar 7.3 g
PEA SOUP WITH QUINOA
This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it's so simple to make. -Jane Hacker Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes. , Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY WHITE BEAN AND PEANUT SOUP
Lots of flavor and good protein in this quick and easy soup. Adding ham or smoked sausage is optional; actually, I like this soup better meatless and pureed smooth.
Provided by Geema
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place a saucepan with the olive oil over medium heat, and saute onions, celery, meat and garlic for 8 minutes.
- Add broth and next 3 ingredients, bringing to a boil.
- Reduce heat, and simmer 15 minutes.
- Add the peanut butter, stirring with a whisk.
- Cook 5 more minutes, stirring occasionally.
- Serve sprinkled with parsley.
- I usually omit the meat and puree the soup with my stick blender, enjoying the smooth, creamy texture.
Nutrition Facts : Calories 205.7, Fat 7.3, SaturatedFat 1.4, Sodium 580.4, Carbohydrate 26, Fiber 5.7, Sugar 4.9, Protein 10.8
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