Saturday, March 17, 2012

Easy Bean & Quinoa soup

This week I made some soup out of all of the leftovers from our lunch the day before. I was in a rush for time and figured I could just dump everything into a pot and if it tasted bad I would cover it with tortilla chips, cilantro and avocado. It was delish! It felt awesome using all of the leftovers rather than throwing them all away. And it whipped together so quickly. Even my picky little 8 year old liked it. Everyone always talks about how expensive it is to eat right. I would have to disagree! Beans are super cheap and are so versatile. The bread, English muffins and tortillas are also a lot cheaper to make than to buy. And they taste so much better. I love knowing what is going into our bodies!

Easy Bean and Quinoa soup
1/2 C. chopped onion
2 tsp. minced garlic
2 tsp. extra virgin olive oil
1 can of veggie broth (14 oz.)
3 Cups of water
1 1/2 C. cooked quinoa
1 can chickpeas
1 can black beans
1 can hominy (white or yellow)
1/2 C. chopped onion
1/2 C. shredded carrots
2 tsp. ground cumin
3 tsp. chili powder
1 1/2 C. fresh diced tomatoes or 1 can petite diced tomatoes
Garnish with:
Organic tortilla chips- crumbled
chopped cilantro
sliced avocado

In a large saucepan saute onion and garlic in olive oil . Add remaining ingredients. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Garnish and serve.

Note: Because I was pressed for time I just dumped all of the ingredients in my saucepan without sauteing the onion and garlic. It still turned out great.

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