Quinoa Peanut White Bean Soup recipe

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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

Nutrition Info

436.6 calories
carbohydrate: 60 g
cholesterol: : -
fat: 14.4 g
fiber: 13.1 g
protein: 20.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1413.7 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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