Latin-Inspired Bean Soup with Quinoa

Latin-Inspired Bean Soup with Quinoa
by Jennifer A. Wickes

1 tablespoon olive oil
1 red onion, minced
4 cloves garlic, minced
1 green bell pepper, minced
2 stalks celery, minced
1 carrot, chopped
15 ounces canned tomatoes
1 cup frozen edamame
14 ounces canned kidney beans
14 ounces canned black beans
14 ounces canned cannelini beans
6 cups vegetable broth
2 cups water
1/3 cup quinoa
1/4 cup morels, chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper

In a large stock pot, heat the oil over medium heat. Then add the onion, garlic, bell pepper, celery and carrot. Saute for about 10 minutes, until the vegetables begin to soften.

Add the canned tomatoes and frozen edamame. Drain and rinse the beans. Add them to the stock pot.

Add the stock, turn heat to high and bring to a boil.

Reduce the heat, and add the quinoa, mushrooms and spices. Simmer for 20 minutes.

Serve.

Yields: 8 bowls

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All recipes and articles are copyrighted:
©2010 Jennifer A. Wickes

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One thought on “Latin-Inspired Bean Soup with Quinoa

  1. This soup sounds delicious. I just love bean soups. I’m about to make a red lentil and brown rice soup actually. I can’t buy frozen edamame here- despite many attempts, so would have to leave that out.

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