Pink Bean, Quinoa, and Spinach Soup

Submitted by Dreamer in Ontario

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 medium onion, finely chopped
• 8 baby carrots, quartered lengthwise
• 2 garlic cloves, minced
• 2 salt-free vegetable bouillon cubes
• 425.24 g can diced tomatoes
• 9.85 ml curry powder (good-quality)
• 0.25 ml cinnamon
• 0.25 ml ground nutmeg
• 118.29 ml quinoa
• 425.24 g can pink beans, drained and rinsed (I used pintos)
• 141.74-170.09 g baby spinach leaves, well rinsed
• salt & freshly ground black pepper

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.