A big bowl of this tangy and hearty Sprouted Quinoa and White Bean soup with a lot of texture is all you need as your comfort food this winter!
Winter = Soups, and lots of it. Bowls and bowls of it. The warmth of just holding the bowl of soup, slurping (yes, go ahead and slurp and enjoy!) every spoonful of it, maybe dunking a piece of rustic bread in it. Ah! that is the language of comfort. At least, comfort for when it is so cold outside.
We have had an exceptionally cold winter here in the Pacific Northwest this year. Seattle was spared the snow storm though, that Portland got. But still, the below freezing temperatures made you ache for the comfort of a fireplace and something nice and hot to keep you all warm and cozy.
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I made this soup with sprouted quinoa but you can use regular quinoa as well. Any grain or lentils when sprouted have a higher concentration of nutrients , so I love to use the sprouted version whenever I can. I also love to use beans of some sort in my soup, like in my Slow Cooker Butternut Squash and Chickpea Soup and the Carrot Sweet Potato and Cannellini Bean soup, as they give a whole lot more substance and body to your soup and keeps you full longer.
Sprouted Quinoa and White Bean Soup – The Recipe
Ingredients:
- 2 tablespoon avocado oil
- 3 cloves garlic minced
- 1 cippolini onion, chopped
- 2 carrots, chopped
- ½ red bell pepper, chopped
- 2 Roma tomatoes, chopped
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- salt, to taste
- freshly cracked black pepper, to taste
- ½ cup sprouted quinoa ( I love the TruRoots brand of Organic Sprouted Quinoa)
- 32 oz vegetable broth
- 15 oz can of Northern Beans or any other white beans
- minced parsley, to garnish
Method:
Heat the oil in an enameled cast iron pot. Add the garlic and onions to it. Sauté for a few minutes and add the carrots, bell pepper and tomatoes to the pot. Throw in the spices as well and add the salt and pepper. Sauté well for a few minutes.
Add the sprouted quinoa and sauté for a few more minutes. Add the vegetable broth and the beans and cover and cook till the quinoa is cooked.
Garnish with minced parsley and serve immediately.
Ingredients
- 2 tablespoon avocado oil
- 3 cloves garlic minced
- 1 cippolini onion chopped
- 2 carrots chopped
- ½ red bell pepper chopped
- 2 Roma tomatoes chopped
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- salt to taste
- freshly cracked black pepper to taste
- ½ cup sprouted quinoa I love the TruRoots brand of Organic Sprouted Quinoa
- 32 oz vegetable broth
- 15 oz can of Northern Beans or any other white beans
- minced parsley to garnish
Instructions
- Heat the oil in an enameled cast iron pot. Add the garlic and onions to it. Sauté for a few minutes and add the carrots, bell pepper and tomatoes to the pot. Throw in the spices as well and add the salt and pepper. Sauté well for a few minutes.
- Add the sprouted quinoa and sauté for a few more minutes. Add the vegetable broth and the beans and cover and cook till the quinoa is cooked.
- Garnish with minced parsley and serve immediately.
Amanda says
I love soups and this one, I just fell in love with. This is a very hearty soup. Your choice of veggies and seasoning is beautiful, and the sprouted quinoa is a touch of genius.
Manju says
Thank you Amanda!
Willow | Will Cook For Friends says
Soups are my go-to comfort food during the winter months, and this one sounds incredible! So hearty and warm, but still light and healthy at the same time. This would be a winner in my house.
Sarah @ Champagne Tastes says
Haha- I was just looking at bowls just like that! This soup sounds amazing. It's freakishly warm for January here right now, but it's supposed to cool down in a few weeks!
Laura | Wandercooks says
Yum, I love quinoa and am always looking for more ways to cook with it. This soup looks divine, especially with the white beans too, can't wait to try!
Jayne says
So much goodness packed into one soup! Loving the flavours you have going on here
Marcy says
this turned out excellent. Not bland like a lot of soups. Not sure if the home made blend of Italian seasoning affected things. My blend has a generous addition of red pepper flakes.
Also, I didn't have a red bell pepper on hand, but I did have some that I had roasted and peeled in a jar of olive oil. Might have thrown in a few other veggies that were in the vegetable bin but that shouldn't have changed the flavor. This was very delish. Always looking for another place to use my sprouted quinoa.
Manju says
That's amazing that you loved one of our favorite soups! I love the idea of a roasted bell pepper in this. I might try that when I make this next time 🙂