VEGAN

Thick Quinoa and White Bean Soup

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is adapted from a cookbook by Mary Smith titled 'Food: Vegetarian Cooking for Home.' The key ingredients in the soup are canned tomatoes, celery, and carrots. However, when you add a bit of quinoa, the bouncy grains transform the otherwise monotonous vegetable soup into something unexpectedly delightful. Plus, quinoa provides a hefty dose of protein and calcium, which are especially lacking in a diet without meat and dairy.

Ingredients

Unrefined Sunflower Oil - 4 spoons
Onion - 4 heads
Carrot - 2 pieces
Celery stalk - 2 pieces
Canned Baby Beets - 14.1 oz
Garlic - 2 cloves
Canned Tomatoes (Pelati) - 14.1 oz
Chicken Broth - 1½ l
Quinoa - 2.1 oz
Chopped Sage Leaves - 4 spoons
Chopped Sage Leaves - 1 tablespoon
Bay leaf - 1 piece
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pour oil into a large, heavy-bottomed pot. Place it over medium heat. Add the finely chopped onion, carrot, and celery to the oil and sauté for 5 minutes. Then, add the beans and garlic and cook for another couple of minutes.

Step 2

Add chopped tomatoes and vegetable broth. Simmer for 20 minutes.

Step 3

Add the quinoa, parsley, oregano, or any other herbs, along with the bay leaf. Cook for 12-15 minutes until the quinoa is tender. Season with salt and pepper to taste.