This is a quick and easy soup I made, adapted from one of my favorite cookbooks, Vegan Express by Nava Atlas.
Red Bean and Quinoa Soup
1 1/2 tbsp olive oil
1 medium onion, diced
1 large carrot, chopped in 1/2 inch pieces
2 garlic cloves, minced
2 vegan bouillon cubes
One 14-16 oz can diced tomatoes
1/2 C quinoa rinsed (I would use 1 whole C next time)
One 15-16 oz can red beans (I used fresh cooked beans that I had frozen)
2 tsp curry powder
Pinch of ground cinnamon
Pinch of ground nutmeg
Sea salt & freshly ground pepper to taste
1. Heat oil in a large soup pot and add onion. Saute over medium heat until translucent. Add carrots & garlic and cook about 5 minutes more until golden.
2. Add 6 cups of water, bouillon cubes, tomatoes, quinoa, beans, curry, cinnamon, and nutmeg. Bring to a boil then reduced heat & simmer, covered, for about 15-20 minutes until quinoa is tender.
As a final touch for added nutrition, you can add some baby spinach and wilt it just before serving.