Quinoa& Bean Soup
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms, shiitake
|
*
|
| 15 | ounces |
red kidney beans
|
|
| 2 | tablespoons |
sesame oil
toasted |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | medium |
onions
chopped |
|
| 4 | cups |
water
|
|
| 16 | ounces |
sauerkraut
|
|
| ¼ | cup |
quinoa
|
|
| 2 | teaspoons |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms, shiitake
|
*
|
| 433.5 | ml/g |
red kidney beans
|
|
| 3E+1 | ml |
sesame oil
toasted |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | medium |
onions
chopped |
|
| 946 | ml |
water
|
|
| 462.4 | ml/g |
sauerkraut
|
|
| 59 | ml |
quinoa
|
|
| 1E+1 | ml |
paprika
|
|
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.
