A: | 1C white beans (dry) |
B: | 1/4C olive oil |
2 onions, chopped | |
3 carrots, diced | |
2 stalks celery, diced | |
3c garlic, minced | |
C: | 28oz tomatoes, chopped or crushed |
6C soup stock (vegetable, chicken, or beef) | |
1 bay leaf | |
1/2C quinoa | |
1T oregano, or other Italian herbs | |
Salt and pepper, to taste | |
D: | 1/4C parsley, chopped |
1. | Pressure cook (A) for 22min at 25#. |
2. | Place (B) in heavy pan and saute until onions are starting to caramelize. |
3. | Drain (A) and add with (C) to pot. Simmer for 15 minutes until quinoa is cooked. |
4. | Serve with (D) on top. |
Servings: 10
$Id: quinoa_bean_soup,v 1.1 2019/07/10 03:58:30 deaven Exp $
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