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Quinoa& Bean Soup

 

24

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 525g (18.5 oz)
Amount per Serving
Calories 24429% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1190mg 50%
Total Carbohydrate 12g 12%
Dietary Fiber 13g 51%
Sugars g
Protein 19g
Vitamin A 11% Vitamin C 39%
Calcium 10% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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