akh

hearty tomato soup with quinoa and beans

In ingredient on January 30, 2012 at 12:33 am

the other day, i made a very disturbing discovery. since ready marion nestle’s fascinating book what to eat, i have tried to be more vigilant about reading ingredient lists on products i buy. you would be shocked by what’s in the food you eat.

thinking i was being super-healthy, i picked up a box of organic vegetable stock to make veggie soup. but when i looked at the ingredient list, i found – much to my dismay – that the first ingredient was water and the third or fourth was “evporated cane juice.” that’s right. SUGAR. sugar in my veggie broth.

now, i know i have encouraged you here or there to add a pinch of sugar to savory dishes. it helps round out the flavor. but i want to add it MYSELF so i can control the amount! i don’t want it being added for me.

anyway, i made this soup recipe up, and i’m super proud of it. it tastes great, is healthy and easy to make, and is good and filling at lunch time.

all you need is:

one medium yellow onion, chopped (i like mine in big pieces)
three or four garlic cloves, sliced the long way (also in fairly big pieces)
1 tablespoon tomato paste
one 26 ounce container of pomi chopped tomatoes (you can find them at any grocery store)
four cups water
1 cup red quinoa
1 can cannellini beans, not drained!
1 1/2 cups frozen chopped green beans
salt, pepper, worchestershire sauce, and agave or sugar to taste

cook your onion in a little olive oil until soft and almost translucent. add garlic and cook a minute or two more. stir in tomato paste.

add all the tomatoes and water, and bring to a boil. add quinoa and reduce to a simmer, covering and cooking for 15 minutes.

(ain’t she a bute, my new pot?)

now add the cannellini beans (do not drain them!) and the green beans.

taste and add salt, pepper, worchestershire sauce and agave or sugar until it’s juuuust right.

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