Ingredients
-
1
-
1
-
4
-
1
-
1
-
1
-
2
-
2
-
1/8
-
2
-
1/4
-
3
-
5
-
1
-
Directions
Black Bean Quinoa Soup, This was adapted from a recipe on drfuhrman com I simplified the instructions to make it easier to prepare For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman com) and 1/8 teaspoon salt (optional) You can reduce prep time by using frozen pre-chopped vegetables and jarred garlic , Very good and healthy soup! The only change that I made was adding 2 or 3 more carrots, giving it a bit more color Very tasty and even better on day two! 9/23/2017: I’ve made this recipe many times and must add that it freezes very nicely 🙂 I make it often It’s OK to omit the spinach (or use fresh spinach is good), and use one can of black beans with one can of kidney beans , Delish! Very hearty and tasty At 52 calories a cup or so, you can’t beat it Thanks
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Steps
|
1
Done
|
Chop Onion, Bell Pepper, Garlic and Carrot and Put in Large Soup Pot (at Least 6 Quarts). |
|
2
Done
|
Add Diced Tomato, Cumin, Chili Powder, Cilantro, Red Pepper Flakes and Beans to Soup Pot. |
|
3
Done
|
Add Quinoa and Broth to Soup Pot. |
|
4
Done
|
Bring to a Boil, Then Reduce Heat, Cover and Cook For 30 Minutes. |
|
5
Done
|
Add Spinach and Lime Juice and Cook Until Spinach Is Thawed, Stirring Occasionally. |
