Quinoa and bean soup
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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> File