Best 7 Quinoa Peanut White Bean Soup Recipes

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Get ready to embark on a culinary journey with our delightful recipe for quinoa peanut white bean soup - a symphony of flavors and textures that will tantalize your taste buds. This wholesome and satisfying soup combines the goodness of quinoa, nutrient-rich white beans, and the nutty allure of peanuts, harmonized by an aromatic blend of spices and herbs. With its creamy consistency, vibrant colors, and captivating aroma, this soup promises to be a feast for both your eyes and palate. Discover the perfect balance of flavors and textures as you relish each spoonful of this nourishing and delectable creation.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY QUINOA AND WHITE BEAN SOUP



Hearty Quinoa and White Bean Soup image

Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.

Provided by Jeff Gordinier

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings (about 2 1/2 quarts)

Number Of Ingredients 13

1/4 cup light olive oil
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, trimmed and finely diced
1 can (14 1/2 ounces) cannellini or other white beans, drained
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) chopped tomatoes, with their juices
7 cups vegetable stock
1/3 cup quinoa
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano, rosemary or thyme
1 bay leaf
Sea salt and ground black pepper

Steps:

  • Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
  • Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
  • Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams

SPICY BLACK BEAN AND QUINOA SOUP



Spicy Black Bean and Quinoa Soup image

This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.

Provided by STTLADY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 52m

Yield 4

Number Of Ingredients 14

1 teaspoon olive oil
½ cup chopped onion
2 stalks celery, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon ground paprika
½ teaspoon red pepper flakes
2 (15 ounce) cans low-sodium chicken broth
½ cup water
½ cup quinoa
1 (15 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, drained
1 cup frozen corn
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
  • Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
  • Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 49 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 12.1 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 746.4 mg, Sugar 6.8 g

AFRICAN-INSPIRED QUINOA-PEANUT SOUP



African-Inspired Quinoa-Peanut Soup image

Categories     Peanut     Quinoa     Raw     Simmer

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large red onion, chopped
2 to 4 cloves garlic, minced
1 medium red bell pepper, diced
2 celery stalks, diced
1 fresh jalapeño, seeded and minced, or one 4-ounce can chopped mild green chilies
Handful of celery leaves, chopped
1 large sweet potato, peeled and diced
5 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium-small zucchini, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon grated fresh ginger
1/2 cup raw quinoa, rinsed
1/2 cup smooth or chunky natural peanut butter
Salt and freshly ground pepper to taste
Cayenne pepper or dried hot red pepper flakes, to taste

Steps:

  • Heat the oil in a soup pot. Sauté the onion over medium heat until translucent, then add the garlic, bell pepper, and celery. Sauté 10 to 15 minutes, or until the vegetables are golden and softened.
  • Add the remaining ingredients except the last three. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the quinoa is cooked and the vegetables are tender, about 15 minutes.
  • Add the peanut butter, stirring well to blend in completely, then simmer over very low heat for another 10 minutes, or until the quinoa is puffy and the sweet potato is tender.
  • Season with salt, pepper, and cayenne. If time allows, let the soup stand off the heat for an hour or so. It will thicken as it stands. Just before serving, adjust the consistency with water as needed, then heat through. Adjust the seasonings, then serve.
  • Nutrition Information
  • Per serving:
  • Calories: 242
  • Total fat: 14g
  • Protein: 8g
  • Fiber: 4g
  • Carbohydrate: 24g
  • Cholesterol: 0mg
  • Sodium: 68mg

PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY



Pesto Quinoa With White Beans Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh basil, packed
2 cups fresh arugula, packed
⅓ cup olive oil, plus 1 tablespoon, divided
⅓ cup walnuts
1 tablespoon lemon juice
¾ teaspoon salt, plus more to taste
2 cloves garlic, quartered
¼ teaspoon pepper, plus more to taste
2 tablespoons water
1 medium zucchini, sliced
15 oz white bean, 1 can, drained and rinsed
¾ cup sun-dried tomato
¼ cup pine nuts
3 ½ cups quinoa, cooked

Steps:

  • In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
  • Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
  • Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
  • Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
  • Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
  • Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams

SPICY VEGGIE AND WHITE BEAN QUINOA



Spicy Veggie and White Bean Quinoa image

This quinoa dish is easy, tasty, and very adaptable. You can change the veggies to just about anything you like and step up the heat if you like it spicy. Virtually impossible to mess it up! Serve hot or cold and top with hot sauce (such as Secret Aardvark™ Habanero Hot Sauce).

Provided by mg

Categories     Everyday Cooking     Vegan

Time 50m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 cup matchstick-cut carrots
3 stalks celery, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
1 (10 ounce) can white beans, drained and rinsed
1 (10 ounce) can diced tomatoes, with liquid
1 cup vegetable broth
1 cup quinoa
4 ounces hot giardiniera
1 teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 55.6 g, Fat 9.9 g, Fiber 9.7 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 375.4 mg, Sugar 7.3 g

PEA SOUP WITH QUINOA



Pea Soup with Quinoa image

This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it's so simple to make. -Jane Hacker Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup water
1/2 cup quinoa, rinsed
2 teaspoons canola oil
1 medium onion, chopped
2-1/2 cups frozen peas (about 10 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Plain yogurt, croutons, shaved Parmesan cheese and cracked pepper

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes. , Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

CREAMY WHITE BEAN AND PEANUT SOUP



Creamy White Bean and Peanut Soup image

Lots of flavor and good protein in this quick and easy soup. Adding ham or smoked sausage is optional; actually, I like this soup better meatless and pureed smooth.

Provided by Geema

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, diced
1 cup chopped celery, diced
1/2 cup ham or 1/2 cup smoked sausage, diced
1 garlic clove, minced
3 cups chicken broth
1/8 teaspoon ground red pepper
1 (16 ounce) can white beans (chickpeas, great northern,navy or cannelini)
1 (14 ounce) can diced tomatoes, drained
3 tablespoons creamy peanut butter
1 tablespoon fresh parsley, chopped

Steps:

  • Place a saucepan with the olive oil over medium heat, and saute onions, celery, meat and garlic for 8 minutes.
  • Add broth and next 3 ingredients, bringing to a boil.
  • Reduce heat, and simmer 15 minutes.
  • Add the peanut butter, stirring with a whisk.
  • Cook 5 more minutes, stirring occasionally.
  • Serve sprinkled with parsley.
  • I usually omit the meat and puree the soup with my stick blender, enjoying the smooth, creamy texture.

Nutrition Facts : Calories 205.7, Fat 7.3, SaturatedFat 1.4, Sodium 580.4, Carbohydrate 26, Fiber 5.7, Sugar 4.9, Protein 10.8

Tips:

  • For a creamy soup, blend a portion of the soup until smooth and then stir it back into the pot.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • When reheating the soup, be sure to stir it occasionally to prevent the bottom from burning.
  • Garnish the soup with fresh cilantro, parsley, or green onions before serving.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This quinoa, peanut, and white bean soup is a delicious and healthy meal that is perfect for a cold winter day. It is packed with protein, fiber, and vitamins, and it is also gluten-free and vegan. The soup is easy to make, and it can be tailored to your own taste preferences. Whether you like it spicy or mild, creamy or chunky, this soup is sure to please everyone at your table.

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