Vegan, Jane Austen student, Minimalist, Reader, Librarian

Saturday, February 27, 2010

Red Bean and Quinoa Soup

Music: The Flute Exchange, The Nightingale

Today's smoothie: curly kale, fresh pineapple, juice of one small lemon, banana
















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.


2 comments:

  1. how long can you normally freeze beans for? And do all beans freeze well?

    ReplyDelete
  2. Stephanie, this site (http://bit.ly/j8PcZi ) has some suggestions for freezing beans (I usually do not freeze them but, instead, I eat them!). Thanks for reading! :)

    ReplyDelete