Pink Bean, Quinoa, and Spinach Soup

An appetizing, mildly spiced mélange of nourishing beans, quinoa, and greens, this makes a stellar centerpiece for a soup-based meal, as it’s done in 30 minutes or less. Quinoa is an excellent source of protein, making this practically a meal in a bowl. Photo by Susan Voisin, Fat Free Vegan Kitchen. Recipe adapted from Vegan Express.

Serves: 6 or more

• 1 1/2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 8 baby carrots, quartered lengthwise
• 2 cloves garlic, minced
• 2 natural, salt-free vegetable bouillon cubes
• 2/3 cup quinoa, rinsed
• One 15-to 16-ounce can pink beans, drained and rinsed
• 2 teaspoons good-quality curry powder
• Pinch of cinnamon
• Pinch of ground nutmeg
• 3 medium tomatoes, diced
• 5 to 6 ounces baby spinach leaves, well rinsed
• Salt and freshly ground pepper to taste

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, 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.

Stir in the tomatoes and cook for 2 to 3 minutes, until they soften. Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.

• Try some of VegKitchen’s other Soulful Soups.
• Explore Vegkitchen’s wide array of quinoa recipes.
• Here are more of VegKitchen’s Vegan Dinner Recipes and
  more Main Dishes Featuring Grains and/or Beans.