• Home
  • Get Started
  • About Us
  • Giving Back
  • FAQ
  • The Grain Market Academy
The Grain Market
0

Bean and Quinoa Soup

 

  • 3 ½  cups vegetable broth
  • 1 red onion, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 sweet potato, peeled and chopped
  • 1 bay leaf
  • 1/3 cup The Grain Market Quinoa
  • 3 cups cooked black beans (or two 15.5oz cans, drained and rinsed)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Pinch of red pepper flakes
  • Ground black pepper, to taste
  • 3 cups chopped kale
 
  1. In a large pot, drizzle olive oil. Add the onion, carrot, celery, garlic, and sweet potato, sprinkle with a pinch of sea salt. 
  2. Cook, stirring occasionally, until the vegetables are colorful, about 5 minutes. 
  3. Add the bay leaf, quinoa, beans, tomatoes, herbs, black pepper and broth and bring to a boil. 
  4. Lower the heat to a simmer and stir in the kale. Cover and cook until the quinoa and vegetables are tender, about 30 minutes. 
  5. Remove and discard the bay leaf. Serve hot. 

 

Get Started

About Us

Giving Back

FAQ

The Grain Market Academy

 

 

 

 

Connect for special offers & grain tips