Quinoa Peanut White Bean Soup Recipes

HEARTY QUINOA AND WHITE BEAN SOUP

Hearty Quinoa and White Bean Soup image

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

Ingredients

1/4 cup light olive oil
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans, drained
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chopped tomatoes, with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano, rosemary or thyme
1 bay leaf
Sea salt and ground black pepper

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

AFRICAN-INSPIRED QUINOA-PEANUT SOUP

African-Inspired Quinoa-Peanut Soup image

Categories Peanut Quinoa Raw Simmer

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large red onion, chopped
2 to 4 cloves garlic, minced
1 medium red bell pepper, diced
2 celery stalks, diced
1 fresh jalapeño, seeded and minced, or one 4-ounce can chopped mild green chilies
Handful of celery leaves, chopped
1 large sweet potato, peeled and diced
5 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium-small zucchini, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon grated fresh ginger
1/2 cup raw quinoa, rinsed
1/2 cup smooth or chunky natural peanut butter
Salt and freshly ground pepper to taste
Cayenne pepper or dried hot red pepper flakes, to taste

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

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