Navy Bean and Vegetable Soup with Quinoa
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
This vegetable soup is light yet satisfying with the beans and quinoa. It is also versatile; you can throw in a handful of whatever vegetables you have on hand. In this recipe, we used onion, celery, cauliflower, carrot and broccoli. It is easy to make on the stove or in a crockpot.
Enjoy!
- 4 cups water approximate
- 1 onion diced
- 3 carrots diced
- 1 cup cauliflower cut into small pieces
- 3-4 stalks celery sliced
- 2 cups broccoli florets cut into small pieces
- 1-2 cubes vegetable bouillon
- 1 tbsp parsley or more, dried or freeze-dried
- 1 cup cooked quinoa
- 1 15 oz can Navy or other white beans
- salt to taste
- pepper to taste
- Measurements are approximate--feel free to experiment and use whatever is on hand. I put all of the ingredients, except the broccoli, canned beans and quinoa in the crockpot on low for about 2 hours. I added the broccoli, canned beans and cooked quinoa about 10 minutes before serving because we like our broccoli a bit crispy and the beans and quinoa were leftovers and already cooked. If cooking on the stove, follow the same order and simply cook to desired softness.
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