Indulge in a delightful and nutritious culinary journey with our tantalizing Pink Bean, Quinoa, and Spinach Soup. This vibrant and flavorful soup is not only a feast for the eyes but also a powerhouse of essential nutrients. Discover how simple ingredients can transform into a symphony of flavors, textures, and colors.
Alongside this delectable soup, we present a collection of equally enticing recipes that cater to various dietary preferences and taste buds. From the classic comfort of Creamy Spinach and Mushroom Soup to the vibrant and zesty Mexican Street Corn Soup, each recipe promises a unique culinary experience. Whether you're a vegetarian seeking hearty and flavorful options, a lover of creamy and comforting soups, or simply looking for a taste of Mexican street food, we've got you covered.
Prepare to be amazed by the simplicity and versatility of these soup recipes. With easily accessible ingredients, step-by-step instructions, and helpful tips, we empower you to create restaurant-quality soups right in your own kitchen. So, gather your ingredients, ignite your culinary passion, and embark on a journey of flavors with our curated soup collection.
HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
- Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
- Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
PINK BEAN, QUINOA, AND SPINACH SOUP
A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.
Provided by Dreamer in Ontario
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a bit of water or broth in large non-stick 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.
- Rinse quinoa thoroughly in cold water.
- Add 6 cups water and the bouillon cubes, tomatoes, rinsed quinoa, beans, and spices to the soup pot; bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
- Add the spinach, cover and cook for just a minute or two, until it is wilted, then stir spinach in, adjusting the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
Nutrition Facts : Calories 191.8, Fat 1.6, SaturatedFat 0.3, Sodium 203.3, Carbohydrate 36, Fiber 7.1, Sugar 3.7, Protein 10.2
PINK BEAN, QUINOA, AND SPINACH SOUP
Steps:
- 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, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
- Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
- menu suggestions
- For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
- To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
- nutrition information
- Calories: 181
- Total Fat: 5g
- Protein: 7.5g
- Carbohydrates: 26g
- Fiber: 6g
- Sodium: 280mg
LEMONY QUINOA-AND-SPINACH SOUP
Make sure to rinse your quinoa well in cold water before using.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.
Tips:
- For a smoother soup, blend a portion of the soup before adding the spinach.
- Adjust the vegetable broth or water to achieve your desired soup consistency.
- Feel free to substitute other greens like kale or Swiss chard for the spinach.
- Add a squeeze of lemon juice or a dollop of yogurt for a tangy flavor.
- Garnish the soup with chopped fresh herbs like cilantro or parsley for an extra layer of flavor and color.
Conclusion:
This hearty and flavorful Pink Bean, Quinoa, and Spinach Soup is a delicious and nutritious meal that's perfect for a chilly day. It's packed with protein, fiber, and vitamins, and it's easy to make in under an hour. Whether you serve it as a main course or a side dish, this soup is sure to be a hit with everyone at the table. So next time you're looking for a healthy and satisfying soup recipe, give this one a try!
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