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.


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

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