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Quinoa & Bean Soup

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

120 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 each mushrooms, shiitake
* Camera
15 ounces kidney beans, canned
or pinto beans
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2 tablespoons sesame oil
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3 each garlic cloves
peeled, pressed or minced
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1 medium onions
chopped
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4 cups water
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16 ounces sauerkraut
canned, rinsed, drained, chopped
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¼ cup quinoa
rinsed
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2 teaspoons paprika
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4 tablespoons soy sauce, tamari
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1 x black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
6 each mushrooms, shiitake
* Camera
433.5 ml/g kidney beans, canned
or pinto beans
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3E+1 ml sesame oil
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3 each garlic cloves
peeled, pressed or minced
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1 medium onions
chopped
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946 ml water
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462.4 ml/g sauerkraut
canned, rinsed, drained, chopped
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59 ml quinoa
rinsed
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1E+1 ml paprika
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6E+1 ml soy sauce, tamari
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1 x black pepper
* Camera

Directions

Soak Shiitake Mushrooms in 1 cup of water for 1 hour.

Drain and save soaking water.

Discard stems and slice mushroom tops.

Purée beans in blender or food processor and set aside.

Heat oil and sauté garlic and onions until onions are translucent.

Add 3 cups water, Shiitake Mushrooms with soaking liquid, Sauerkraut and Quinoa.

Cook 30 minutes over low heat.

Add paprika, black pepper to taste, tamari and puréed beans, then simmer for 5 to 10 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 16929% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1428mg 59%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 26%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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