Quinoa Peanut White Bean Soup

Peanut butter adds creaminess and extra protein to this quinoa, carrot, and white bean soup that makes for a hearty dinner on a cold day.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 437 Calories

Ingredients

• ½ cup peanut butter
• 3 cloves garlic, minced
• ¾ cup chopped onion
• ¼ cup soy sauce
• 5 carrots, sliced
• ½ cup chopped red bell pepper
• 1 lime, cut into wedges
• ½ cup quinoa
• 1 jalapeno pepper, seeded and chopped
• freshly ground black pepper to taste
• 6 cups vegetable broth
• 2 teaspoons canola oil
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• ¼ cup chopped cilantro, or to taste
• 2 (15 ounce) cans white beans, drained
• 1 tablespoon hot pepper sauce (such as Tabasco®)

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.

Step 2

Pour vegetable broth, diced tomatoes, and soy sauce into the pot; bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper; cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.

Step 3

Garnish soup with cilantro, hot sauce, lime juice, and black pepper.