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Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:8Yield:8 servings, about 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil¾cupchopped onion2clovesgarlic, minced1cupsliced carrots1cupdiced potatoes½cupquinoa4cupsvegetable broth or reduced-sodium chicken broth2cupswater½cupchopped red bell pepper¼cupnatural peanut butter1tablespoonchopped fresh parsleyFreshly ground pepper to taste1tablespoonhot sauce, such as Tabasco
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
¾cupchopped onion
2clovesgarlic, minced
1cupsliced carrots
1cupdiced potatoes
½cupquinoa
4cupsvegetable broth or reduced-sodium chicken broth
2cupswater
½cupchopped red bell pepper
¼cupnatural peanut butter
1tablespoonchopped fresh parsley
Freshly ground pepper to taste
1tablespoonhot sauce, such as Tabasco
DirectionsHeat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.
Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)190Calories9gFat22gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
