{"id":2057,"date":"2017-02-08T21:23:21","date_gmt":"2017-02-09T03:23:21","guid":{"rendered":"https:\/\/vegetatingwithleslie.org\/?p=2057"},"modified":"2017-04-20T14:19:18","modified_gmt":"2017-04-20T20:19:18","slug":"quinoa-white-bean-soup","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=2057","title":{"rendered":"Quinoa &#038; White Bean Soup"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?resize=474%2C315&#038;ssl=1\" alt=\"\" width=\"474\" height=\"315\" srcset=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/02\/quinoa_bean_veg_soup_stew.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/a><\/p>\n<p style=\"text-align: left;\">This soup, like so many other dishes, began its life with me on <a href=\"http:\/\/cookieandkate.com\/2015\/quinoa-vegetable-soup-recipe\/?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed:+CookieAndKate+(Cookie+and+Kate)\">Pinterest<\/a>, where I often go for inspiration. It&#8217;s a lovely, brothy soup the first day. The flavor improves with age, and it also thickens, due to the quinoa. By the third day, it is actually more of a light stew. My family loved it that way for a substantial and delicious dinner.<\/p>\n<p style=\"text-align: left;\">I&#8217;m including here the veggies that I used. Any greens are fine, though, and the summer squash and zucchini can be traded out for another\u00a0high water content veggie.<\/p>\n<p style=\"text-align: left;\">QUINOA &amp; WHITE BEAN SOUP<\/p>\n<p style=\"text-align: left;\"><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Beans, Great Northern, 1\/2 lb. cooked &#8217;til al dente in water to cover (check water periodically and add if needed)<\/li>\n<li style=\"text-align: left;\">Extra virgin olive oil, 3 TB<\/li>\n<li style=\"text-align: left;\">Spanish onion, 1, minced<\/li>\n<li>Poblano, 1, minced<\/li>\n<li>Garlic, 6 cloves, minced<\/li>\n<li style=\"text-align: left;\">Carrots, 3 med.-large, washed and cut on bias<\/li>\n<li style=\"text-align: left;\">Celery, 2 large stalks<\/li>\n<li style=\"text-align: left;\">Seasonal veggies, 2 cups at least, coarsely chopped (I used zucchini and yellow squash)<\/li>\n<li style=\"text-align: left;\">Greens, 1-2 cups rough chopped<\/li>\n<li style=\"text-align: left;\">Tomatoes, 8 Roma, petite diced or 1 28-oz. can petite diced<\/li>\n<li>Quinoa, 1 cup<\/li>\n<li>Water, 1 quart<\/li>\n<li>Vegeta, 4 tsp.<\/li>\n<li>Salt, 1 TB<\/li>\n<li>Szeged Hot paprika, 1\/2 tsp.<\/li>\n<li>Thyme, 1 TB fresh (stripped from stems)<\/li>\n<li>Pepper, black, freshly ground<\/li>\n<\/ul>\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n<ol>\n<li>Rinse beans and cook in pot with lid in water to cover. Check periodically to make certain water doesn&#8217;t cook off. When just tender, remove from heat and set aside.<\/li>\n<li>Mince onion and saute in extra virgin olive oil in a soup pot.<\/li>\n<li>Add minced garlic to the pot, and saute a moment longer.<\/li>\n<li>Add carrots and celery cut on bias\u00a0to the pot and saute until just tender.<\/li>\n<li>Add 1 quart water with Vegeta (soup base) stirred in. If you don&#8217;t have a vegan soup base, water is fine &#8212; you might just have to use a little more salt.<\/li>\n<li>Add one 32-oz. can petite diced tomatoes (or 8 Roma tomatoes, petite diced)<\/li>\n<li>Add seasonings and 2 cups seasonal vegetables (zucchini and summer squash this time)<\/li>\n<li>Simmer together until flavors well-blended and veggies are all softened.<\/li>\n<li>Add seasonings (salt, hot paprika, thyme).<\/li>\n<li>Add 1 cup quinoa and cook for 15 minutes until done.<\/li>\n<li>Add beans with their liquid (should have cooked down some so it just covers the beans).<\/li>\n<li>At the end of the cooking time, add rough-chopped greens. I used kale in this batch.<\/li>\n<li>Grind in fresh black pepper to taste.<\/li>\n<\/ol>\n<p>Hope you enjoy this healthy, substantial, delicious veggie soup!<\/p>\n<p>For more, visit my blog, <a href=\"http:\/\/www.vegetatingwithleslie.org\"><b>vegetatingwithleslie.org<\/b><\/a>, \u201cLike\u201d me on <b>FaceBook\/Vegetating with Leslie<\/b> or follow me on <b>Twitter<\/b>, @vegwithleslie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This soup, like so many other dishes, began its life with me on Pinterest, where I often go for inspiration. It&#8217;s a lovely, brothy soup the first day. The flavor improves with age, and it also thickens, due to the quinoa. By <\/p>\n<p><a class=\"read-more\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2057\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,3,7,5,4],"tags":[],"class_list":["post-2057","post","type-post","status-publish","format-standard","hentry","category-entrees","category-recipes","category-soups","category-vegan","category-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Quinoa &amp; White Bean Soup - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2057\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quinoa &amp; White Bean Soup - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"This soup, like so many other dishes, began its life with me on Pinterest, where I often go for inspiration. 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