Best Pink Bean Quinoa And Spinach Soup Recipes

PINK BEAN SOUP

Pink Bean Soup image

This is a recipe I've been searching for for a long time. On my trips to Southern California, I would always stop in a restaurant named Keefer's Inn in King City, California. Unfortunately, the restaurant changed hands and this soup served there wasn't the same.In the old restaurant, in their gift shop, burlap bags of pink beans were sold along with a recipe card for this soup. I never bought one because I thought the restaurant would be there forever! I wrote in to a local newspaper food column asking if anyone still had the recipe and lucked out! Pink beans are smallish, sweet, meaty beans sometimes are known as chili beans; however, any pea or bean will work. I just love the pink beans for this savory soup. * cooking time does not include overnight soaking ** a ham bone can certainly be used instead of a ham hock

Provided by Chattes

Categories Beans

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pink beans
3 -5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10 -12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper

Steps:

Rinse the beans, checking for stones and debris.
Soak beans overnight.
Saute bacon until crisp, drain.
Add carrots, celery, onions and garlic to bacon grease.
Saute 5-10minutes.
Drain beans.
Put in bean soup pot along with carrots, celery, onions and garlic.
Add the cooked bacon.
Add the ham hock, tomato sauce and water.
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
Remove the ham hock and pull the meat from the bone.
Chop and return meat to the soup.
Remove 1/4th to 1/3rd of the beans, mash or puree.
Return to pot and simmer another 20-30 minutes, stirring occasionally.
Skim off unwanted grease.
Season with salt and pepper.
Serve.

HEARTY QUINOA AND WHITE BEAN SOUP

Hearty Quinoa and White Bean Soup image

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Provided by Jeff Gordinier

Categories dinner, weekday, main course

Time 45m

Yield 6 servings (about 2 1/2 quarts)

Number Of Ingredients 13

Ingredients

1/4 cup light olive oil
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans, drained
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chopped tomatoes, with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano, rosemary or thyme
1 bay leaf
Sea salt and ground black pepper

Steps:

Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams

LEMONY QUINOA-AND-SPINACH SOUP

Lemony Quinoa-and-Spinach Soup image

Make sure to rinse your quinoa well in cold water before using.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 8

Ingredients

2 quarts low-sodium chicken broth
1 sprig dill, plus 1/4 cup chopped
3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and freshly ground pepper
1/2 cup quinoa, thorougly rinsed
5 cups packed baby spinach
Extra-virgin olive oil

Steps:

In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

PINK BEAN, QUINOA, AND SPINACH SOUP

Pink Bean, Quinoa, and Spinach Soup image

Categories Bread Salad Bean Bake Quinoa Spinach Vegan Simmer

Yield 6 or more servings

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
8 baby carrots, quartered lengthwise
2 garlic cloves, minced
2 natural, salt-free vegetable bouillon cubes
One 14- to 16-ounce can diced tomatoes
1/2 cup quinoa, rinsed in a fine sieve
One 15- to 16-ounce can pink beans, drained and rinsed
2 teaspoons good-quality curry powder
Pinch of ground cinnamon
Pinch of ground nutmeg
5 to 6 ounces baby spinach rinsed
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic and continue to sauté until all are golden, about 5 minutes.
Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
menu suggestions
For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
nutrition information
Calories: 181
Total Fat: 5g
Protein: 7.5g
Carbohydrates: 26g
Fiber: 6g
Sodium: 280mg