Quinoa Peanut White Bean Soup
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Description
An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.
Ingredients
- 2 teaspoons canola oil
- ¾ cup chopped onion
- 1 jalapeno pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 (15 ounce) cans white beans, drained
- 5 carrots, sliced
- ½ cup quinoa
- 6 cups vegetable broth
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- ¼ cup soy sauce
- ½ cup chopped red bell pepper
- ½ cup peanut butter
- ¼ cup chopped cilantro, or to taste
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- 1 lime, cut into wedges
- freshly ground black pepper to taste
Directions
- 1. 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.
- 2. 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.
- 3. Garnish soup with cilantro, hot sauce, lime juice, and black pepper.
Nutrition Facts
serving: 6 servings
calories: 436.6 kcal
carbohydrates: 60 g
protein: 20.8 g
saturated fat: 2.6 g
sodium: 1413.7 mg
fiber: 13.1 g
sugar: 9.8 g