This soup is equivalent to snuggling by a fireplace with a cozy blanket. It’ll give you all the warm fuzzy feelings inside. The quinoa and beans make it hearty and satisfying with their protein and fiber content. The vegetables, greens, and herbs add extra nutritional value, making for an outstanding soup, especially for a happy and healthy hormonal balance.
Heat a large stovetop pot on medium-high heat. Add the onions, red bell pepper, carrots, and celery. Turn the heat down to medium and cook until the onions are translucent, about 3–5 minutes.
2
Stir in the garlic and oregano and cook for 30 seconds.
3
Add the kidney beans, white beans, tomatoes, quinoa, vegetable broth, water, and salt and pepper, if using. Bring to a boil then turn down the heat to a simmer and cover for 20–25 minutes or until the quinoa is tender.
4
Once the quinoa is done (taste test!), stir in the spinach and parsley.
5
Let sit for 10 minutes with the lid on before serving.
6
Portion into soup bowls and top with nutritional yeast and crushed red pepper flakes, if desired.
Chef's Notes
Substitutions
Use any bean of choice in place of kidney or white beans.
Substitute white or red onion for the yellow onion.
Use yellow or green pepper in place of red bell pepper.
Substitute organic kale, bok choy, or mustard greens for the spinach.
Instead of parsley, use basil.
White beans
Use northern, navy, or cannellini beans.
Storage
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
Ingredients
1cupyellow onion (diced)
1cuporganic red bell pepper (diced)
1cupcarrots (diced)
1cuporganic celery (diced)
4medium garlic cloves (minced)
1tbspdried oregano
1 ½cupskidney beans (home cooked or BPA-free canned, drained)
1 ½cupswhite beans (home cooked or BPA-free canned, drained)
15ozorganic diced tomatoes (no salt added, BPA-free can)
Heat a large stovetop pot on medium-high heat. Add the onions, red bell pepper, carrots, and celery. Turn the heat down to medium and cook until the onions are translucent, about 3–5 minutes.
2
Stir in the garlic and oregano and cook for 30 seconds.
3
Add the kidney beans, white beans, tomatoes, quinoa, vegetable broth, water, and salt and pepper, if using. Bring to a boil then turn down the heat to a simmer and cover for 20–25 minutes or until the quinoa is tender.
4
Once the quinoa is done (taste test!), stir in the spinach and parsley.
5
Let sit for 10 minutes with the lid on before serving.
6
Portion into soup bowls and top with nutritional yeast and crushed red pepper flakes, if desired.
