Pink Bean, Quinoa, and Spinach Soup


  • 2 cloves garlic, minced
  • 2 natural, salt-free vegetable bouillon cubes
  • One 14- to 16-ounce can diced tomatoes
  • 2 teaspoons good-quality curry powder
  • Pinch of cinnamon
  • Pinch of ground nutmeg
  • ½ cup quinoa
  • + 5 more ingredients
    • One 15-to 16-ounce can pink beans, drained and rinsed (I used pintos)
    • 5 to 6 ounces baby spinach leaves, well rinsed
    • Salt and freshly ground pepper to taste
    • 1 medium onion, finely chopped
    • 8 baby carrots, quartered lengthwise

1. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes. 2. Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid...

View full recipe at SpringPad


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