I was looking for a way to use my homemade veggie broth and thought a healthy, vegan soup, chockful of delicious, nutritious quinoa, chickpeas & black beans was the way to go. I have to say, it was a good decision 🙂
While I am not entirely vegan or vegetarian, I do eat meatless quite often. I’ve cut down to red meat only once a week and chicken maybe twice. For the rest of the week, it’s meat free. Something else I’ve decided to try and cut out are cured meats like salami, bologna, and bacon. That’s right bacon! Through my studies, I’ve learned that these meats contain nitrates and when these are cooked they form nitrosamines which are carcinogenic. Yes, you heard me, carcinogens. That’s what forms cancer and I’m really against cancer, aren’t you? That’s what I thought. Now, I know that for some this will be hard change to make and I have to admit that bacon.is.good. You could try to combat the effects of the nitrates by taking a good dose of Vitamin C along with your meal when you happen to indulge. Just try to limit it. For me. Because I love you. OK? OK!
Now, back to this tasty soup that poses no risks at all!
In fact, it’s packed with protein from the quinoa and beans, and I’m sure I don’t need to tell you that veggies are good for you, right?
After chopping up the veggies, I cooked them up in my soup pot with some olive oil and then stirred in the seasonings. Next I added in my vegetable broth and beans. While this was all simmering away, I cooked up my quinoa. Easy peasy!
Once the quinoa was cooked I added it to my soup and dinner was ready 🙂 We like things a little spicy around here so I did toss in some chili flakes which I found added a nice kick to this soup. What’s better when the weather gets chilly than warm, hearty soups with a nice piece of toast for a satifying meal?
- 1 cup carrot diced
- 3 stalks celery diced
- 1 red pepper diced
- 1 tbsp olive oil
- 8 cups veggie broth
- 1 can chickpeas drained and rinsed
- 1 can black beans drained and rinsed
- 2 cups cooked quinoa
- 1 tsp each garlic powder cumin, coriander
- 1 tbsp chili flakes
- Sea salt & pepper to taste
- Heat oil in a large pot over medium heat then add in diced vegetables and sprinkle with sea salt & pepper
- Once the vegetables have softened, about 5 minutes, add in the seasonings and stir. Then pour in your vegetable broth and bring to boil.
- Turn the heat down to low, add in the beans and chickpeas and simmer for 45 minutes
- Meanwhile, cook the quinoa according the package directions
- Combine the cooked quinoa to your soup and enjoy