Pink Bean, Quinoa, and Spinach Soup

Total Time
40mins
Prep
10 mins
Cook
30 mins

A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.

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Ingredients

Nutrition

Directions

  1. Heat a bit of water or broth in large non-stick 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.
  2. Rinse quinoa thoroughly in cold water.
  3. Add 6 cups water and the bouillon cubes, tomatoes, rinsed quinoa, beans, and spices to the soup pot; bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
  4. Add the spinach, cover and cook for just a minute or two, until it is wilted, then stir spinach in, adjusting the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.