Recipe: Quinoa and Bean Soup
Categories: Soups, Vegan
Yield: 6 Servings
6 Eden Shiitake Mushrooms 15 oz Eden Kidney Beans (canned) -- OR- Eden Pinto Beans 2 tb Eden Toasted Sesame Oil 3 Garlic cloves; peeled -- pressed or minced 1 md Onion; chopped 4 c Water 16 oz Eden Sauerkraut (canned) -- rinsed, drained, chopped 1/4 c Eden Quinoa; rinsed 2 ts Paprika 4 tb Eden Tamari (or to taste) Black pepper; to taste
Soak Shiitake Mushrooms in 1 cup of water for 1 hour. Drain and save soaking water. Discard stems and slice mushroom tops. Puree beans in blender or food processor and set aside. Heat oil and saute garlic and onions until onions are translucent. Add 3 cups water, Shiitake Mushrooms with soaking liquid, Sauerkraut and Quinoa. Cook 30 minutes over low heat. Add paprika, black pepper to taste, tamari and pureed beans, then simmer for 5-10 minutes.
Prep Time: 20 minutes * Cooking Time: 40 minutes * Yield: 5-6 servings
Copyright 1994 Eden Foods, Inc. <Electronic format courtesy of Karen Mintzias>
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