All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Ingredients

2 teaspoons canola oil ¾ cup chopped onion 1 jalapeno pepper, seeded and chopped 3 cloves garlic, minced 2 (15 ounce) cans white beans, drained 5 carrots, sliced ½ cup quinoa 6 cups vegetable broth 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) ¼ cup soy sauce ½ cup chopped red bell pepper ½ cup peanut butter ¼ cup chopped cilantro, or to taste 1 tablespoon hot pepper sauce (such as Tabasco®) 1 lime, cut into wedges freshly ground black pepper to taste

Nutrition Info

436.6 calories carbohydrate: 60 g cholesterol: : - fat: 14.4 g fiber: 13.1 g protein: 20.8 g saturatedFat: 2.6 g servingSize: - sodium: 1413.7 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.
Pour vegetable broth, diced tomatoes, and soy sauce into the pot, bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper, cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.
Garnish soup with cilantro, hot sauce, lime juice, and black pepper.

6 servings

An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.