How cool is it to have SIX of my “Top 10 Foods to Eat in 2011” all in one delicious recipe?! This soup is quick and easy to make, and it tastes even better after the flavors go through. Make it to have for lunch or dinner and ward off winter weight gain. This recipe is vegan, but to spice it up even more and appeal to the carnivore in you, add a spicy sausage or two. I used dried mushrooms in making it (Costco has a great big container of all my favorite ones), but for the recipe I’m changing that to any fresh ones for the sake of availability. Enjoy!
Spicy Quinoa, Black Bean & Mushroom Soup
1 cup quinoa
1 can black beans, rinsed
2 Tb. olive oil
2 large carrots, peeled & chopped
1 onion, peeled & chopped
1-2 celery stalks, chopped
(Use Trader Joe’s “mire poix” carrot, celery, onion mix if you have a TJ’s near you)
2 cloves garlic, peeled & sliced or chopped
1 Tb. fresh ginger, peeled & chopped finely
2 cups sliced mushrooms (shiitake, baby bellas, etc.)
6 cups water
1 tsp. salt
hot pepper sauce
lemon
Rinse the quinoa well with cold water in a mesh wire sieve and set aside. Note: in this recipe you don’t have to be exact on the amount of quinoa. (A bit more is good too.)
In a large pot or soup pot, heat 2 Tb. olive and add the carrots, onions, celery, garlic and ginger. Let these cook until softened. Add the mushrooms, quinoa, salt and water. Bring to a boil, then reduce temperature and let simmer about 20 minutes. Add the black beans after 15 minutes and a dash or more of hot sauce. Let this cook on low heat about 10 more minutes and it’s done. Season with more hot sauce or salt & pepper as desired. Squeeze fresh lemon juice on it just before serving (optional.)
Note: This soup becomes more stew-like as it sits. Add more water (about 2 cups) and adjust seasoning as necessary.
