QUINOA PEANUT WHITE BEAN SOUP

Quinoa Peanut White Bean Soup image

An easy, nutritious way to use quinoa. Hearty and perfect for a cold day.

Provided by Denise Kasz Willmarth

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

2 teaspoons canola oil
¾ cup chopped onion
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
2 (15 ounce) cans white beans, drained
5 carrots, sliced
½ cup quinoa
6 cups vegetable broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
¼ cup soy sauce
½ cup chopped red bell pepper
½ cup peanut butter
¼ cup chopped cilantro, or to taste
1 tablespoon hot pepper sauce (such as Tabasco®)
1 lime, cut into wedges
freshly ground black pepper to taste

Steps:

Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.
Pour vegetable broth, diced tomatoes, and soy sauce into the pot; bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper; cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.
Garnish soup with cilantro, hot sauce, lime juice, and black pepper.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 60 g, Fat 14.4 g, Fiber 13.1 g, Protein 20.8 g, SaturatedFat 2.6 g, Sodium 1413.7 mg, Sugar 9.8 g