Tis the season of making soup….Especially when your trying to keep a cold at bay. Soups tend to be my ultimate comfort food – they make your tummy feel all warm and cozy inside but don’t have the side effects of guilt that you gorged on something “unhealthy”. Before I made this soup, all I knew was that I wanted it to contain beans – the rest I completely made up… Another great thing about soup, you really can’t go wrong with making it up as you go along 🙂
Three Bean Spinach Quiona Soup
- 2 cans of White Beans
- 2 cans of Chick Peas
- 1 can of Black Beans
- 56 ounces (give or take) of stock (chicken or veggie, your choice)
- 1 can of Sweet Peas (optional)
- 1 onion
- 4-5 carrots (your choice)
- Spinach (fresh or frozen)
- Quiona (cooked or uncooked)
- Bay leaves
- Red pepper flakes
Chop the onions and carrots. Add to large soup/stew pot (that has about 2 tablespoons of hot oil cooking). Saute for a few minutes adding salt, pepper, thyme, cumin, red pepper flakes, and bay leaves (the amount is up to you – start with a few dashes of each, you can always add more later). After the vegetables become translucent, add in stock – bring to a boil. Start adding in the beans one can at a time – bring to a boil. Add in the spinach and quiona (I know I said uncooked but if you plan on eating this right away, you’re going to want to use cooked – duh!). Bring the whole soup to a boil and cook for about 10 minutes before reducing to a simmer.
You can enjoy the soup now, or wait a few while to flavors marry together – I made this on a Monday night after coming home from a long day at work so my patience was slim to none 🙂 I do have to say, this soup gets tastier and tastier by the day but word to the wise, continue to stir the soup each day prior to serving yourself a bowl. On Thursday, the soup, while still tasty, had a VERY strong pepper taste.
This picture does not do it justice – I need to get a big girl camera…ugh.