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Home » Recipes » Season » Fall

Sprouted Quinoa and White Bean Soup { Vegan }

Published: Jan 17, 2017 · Modified: Sep 10, 2017 by Manju · This post may contain affiliate links · 8 Comments

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5 from 3 votes
Prep 10 minutes mins
Cook 30 minutes mins
Jump to Recipe Print Recipe

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!

Sprouted Quinoa and White Bean Soup

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.

Sprouted Quinoa and White Bean Soup (2)

{Disclaimer: this post contains affiliate links, which gives me a small commission when you click through it and buy, at no extra cost to you! Always remember that I always and only recommend products that I love!}

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 (3)

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.

📖 Recipe

Sprouted Quinoa and White Bean Soup { Vegan }

Manju
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soups
Servings 4

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

Don't forget to check out Step-by-step instructions with photos in the body of the post above

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.
Tried this recipe?Let us know how it was!

Sprouted Quinoa and White Bean Soup (4)

Sprouted Quinoa and White Bean Soup

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Comments

  1. Amanda says

    January 18, 2017 at 4:46 pm

    5 stars
    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.

    Reply
    • Manju says

      January 18, 2017 at 4:47 pm

      Thank you Amanda!

      Reply
  2. Willow | Will Cook For Friends says

    January 18, 2017 at 6:07 pm

    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.

    Reply
  3. Sarah @ Champagne Tastes says

    January 18, 2017 at 7:07 pm

    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!

    Reply
  4. Laura | Wandercooks says

    January 18, 2017 at 8:29 pm

    5 stars
    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!

    Reply
  5. Jayne says

    January 18, 2017 at 9:49 pm

    So much goodness packed into one soup! Loving the flavours you have going on here

    Reply
  6. Marcy says

    November 17, 2022 at 10:05 am

    5 stars
    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.

    Reply
    • Manju says

      November 22, 2022 at 3:33 pm

      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 🙂

      Reply

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13 shares