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Quinoa & Bean Soup

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Submitted by tohimthespirit

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

120 min

Ingredients

6 6
EACH EACH MUSHROOMS, SHIITAKE *
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
or pinto beans
2 3E+1
TABLESPOONS ML SESAME OIL
3 3
EACH EACH GARLIC CLOVES
peeled, pressed or minced
1 1
MEDIUM MEDIUM ONIONS
chopped
4 946
CUPS ML WATER
16 462.4
OUNCES ML/G SAUERKRAUT
canned, rinsed, drained, chopped
¼ 59
CUP ML QUINOA
rinsed
2 1E+1
TEASPOONS ML PAPRIKA
4 6E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 1
X X BLACK PEPPER *

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 169 29% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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