Quinoa & bean soup

Yield: 6 Servings

Measure Ingredient
6 Eden Shiitake Mushrooms
15 ounces Eden Kidney Beans (canned) OR- Eden Pinto Beans
2 tablespoons Eden Toasted Sesame Oil
3 Garlic cloves; peeled pressed or minced
1 medium Onion; chopped
4 cups Water
16 ounces Eden Sauerkraut (canned) rinsed, drained, chopped
¼ cup Eden Quinoa; rinsed
2 teaspoons Paprika
4 tablespoons 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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