Bean and Quinoa Soup

Adapted from Dr. Fuhrman’s recipe

Adapted from Dr. Fuhrman’s recipe

Serves: 4

· 1 medium onion, chopped

· 1 organic green bell pepper, chopped

· 4 cloves garlic, minced

· 1 cup chopped fresh organic tomato

· 2 teaspoon ground cumin

· 1 tablespoon turmeric

· 2 tablespoons chili powder

· 1/4 teaspoon crushed red pepper flakes

· 1/2 cup quinoa, rinsed

· 3 large organic carrot, chopped

· 5 cups organic vegetable broth

· 1 vegetable bouillon added to 1 cup water

· 1 1/2 cups cooked black beans or 1 (15 ounce) can Eden organic black beans

· 1 can organic butter beans

· 4 cups organic baby spinach

· 1/4 cup chopped cilantro

In a soup pot, heat 2-3 tablespoons water, add onion and green pepper and water sauté until tender, about 5 minutes, adding more water if needed to prevent sticking. Add garlic and sauté another 30 seconds, until fragrant.
Add the tomato, cumin, chili powder, turmeric and red pepper flakes and cook for 2-3 minutes, until tomatoes soften. Add carrots bouillon and vegetable broth, bring to a boil, stir in the quinoa, reduce heat, cover and cook for 10 minutes. Add black beans and butter beans. Continue cooking until heated through and quinoa is tender, about 10 minutes. Add spinach and stir until wilted.
Remove from heat and stir in cilantro