Quinoa, Bean and Kale Soup

Quinoa Bean and Kale Soup

A member of our Vegan Book Club brought this soup to our end of book potluck. She gave us the recipe and here is my version. This is a hearty soup, and it’s delicious. Enjoy!

Quinoa, Bean and Kale Soup

This is a recipe you can make your own depending on your taste

1 or 2 yellow onions – chopped
4 or 5 cloves of garlic – chopped or minced
1 or 2 chopped red, yellow or orange bell peppers
3 or 4 cans of beans (black, kidney and white or a mixture you prefer)
2 or 3 small jars of commercial salsa – two mild, one medium
2 heaping tablespoons of chili powder
½ to ¾ bag of frozen corn
1 to 1½ cups of dry quinoa.
4 cups of vegetarian broth
1 sweet potato, cubed and steamed for about 8-10 minutes
1 cup each of frozen vegetables – green beans, shelled edamame, peas
1 bunch of curly kale or chard broken into small pieces

OPTIONALS

2 large handfuls of chopped cilantro (added toward the end of the cooking process)
1 tiny can of chopped jalapenos or mild chiles

Cook the onions, garlic and peppers over a medium heat in a large soup pot for about 10 minutes with a little bit of water to keep it from sticking

Add the remaining ingredients except the frozen vegetables and kale. Add salsa a bit at a time to your taste. Add additional water as needed.

Bring to a boil, lower heat and cover and allow to simmer for 15-20 minutes or until quinoa is cooked.

Add frozen vegetables, kale and cilantro, simmer for another 10-15 minutes.

Serve with cornbread, tortilla chips or whole grain bread and a salad or other greens.

Cornbread (recipe from John McDougall’s website)

1 cup cornmeal
1 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp fine salt
1 cup non-dairy milk
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup

Preheat oven to 400F. Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined. Pour batter into a nonstick shallow 9″ pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s