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Quinoa Corn Soup

Serves 8 | Prep Time 5 minutes | Cook Time 20 minutes

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1 Tbsp Eden Safflower Oil

2 cloves garlic, minced

1 tsp ground cumin, or to taste

3 cups water
or vegetable broth

3 cups vegetable stock

1 medium carrot, diced

1/2 cup Eden Quinoa, washed and drained

3 cups organic sweet corn, fresh or frozen

15 ounces Eden Pinto Beans, do not drain

1/4 tsp cayenne pepper, or to taste

1 tsp Eden Sea Salt, or to taste

1/4 cup red bell pepper, diced

1/4 cup yellow pepper, diced

1/4 cup fresh parsley, coarsely chopped

1 Tbsp lime juice, freshly squeezed


In a large soup pot, heat the oil. Sauté the garlic and cumin for 1 minute, stirring frequently. Add the water and stock and bring to a boil. Add the carrot, quinoa, corn, beans, cayenne and sea salt. Cover and return to a boil. Lower the heat and simmer for 10 minutes. Add the peppers and continue to simmer for 10 minutes. Just before serving, stir in the parsley and enough lime juice to make the flavors pop.

Nutritional Information

Per serving: 162 calories, 4g fat (19% calories from fat), 6g protein, 28g carbohydrate, 7g fiber, 0mg cholesterol, 259mg sodium

Related Recipes

Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Macrobiotic, Mexican/Spanish, No Sweetener Added, Oils, Quinoa, Soup, Chili & Stews, Vegan, Wheat-Free, Whole Grain

©2016 Eden Foods, Inc.