Pink Bean, Quinoa, and Spinach Soup

Name: Pink Bean, Quinoa, and Spinach Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 8 baby carrots, quartered lengthwise; 142 grams baby spinach leaves, well rinsed; 397 grams diced tomatoes; 1 pinch Pinch of cinnamon; 2 teaspoons good-quality curry powder; 2 Tbsps extra virgin olive oil (I omitted this and used a little water in a non-stick pot); 2 cloves garlic, minced; 1 pinch Pinch of ground nutmeg; 425 grams pink beans, drained and rinsed (I used pintos); 2 natural, salt-free vegetable bouillon cubes; 1 medium onion, finely chopped; 118 milliliters quinoa; 6 servings Salt and freshly ground pepper to taste

Pink Bean, Quinoa, and Spinach Soup requires roughly 40 minutes from start to finish. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 217 calories, 10g of protein, and 5g of fat. This recipe serves 6. Head to the store and pick up baby carrots, pink beans, natural, and a few other things to make it today. It works well as a very reasonably priced soup for Autumn. It is a good option if you're following a gluten free and vegan diet. fatfreevegan.com.

Instructions

Heat the oil in a large soup pot.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Pot

Add the onion and sauté over medium-low heat until translucent.

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Onion

Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.

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Carrot

Garlic

Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.

Ingredients you will need

Bouillon Cube

Tomato

Quinoa

Spices

Beans

Water

Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper