Quinoa, Sauerkraut & Bean Soup
Serves 6 | Prep Time 20 minutes | Cook Time 35 minutes
Ingredients
• 6 Eden Whole Shiitake Mushrooms, soaked in 1 cup hot water for 20 min.; reserve soaking water
• 1/4 cup Eden Maitake Mushrooms, soaked 10 min. in 1/2 cup water; reserve soaking water
• 1 Tbsp Eden Toasted Sesame Oil
• 3 cloves garlic, pressed or minced
• 1 cup onion, chopped
• 15 ounces Eden Pinto Beans, or Kidney Beans, do not drain
• 4 cups water, including reserved mushroom soaking water
• 1 2/3 cup Eden Sauerkraut, rinsed, drained, chopped
• 1/4 cup Eden Quinoa, washed and drained
• 2 tsp Eden Paprika Powder
• 1 Tbsp Eden Shoyu Soy Sauce, or to taste
• 1/4 tsp Eden Black Pepper
• 2 Tbsp fresh parsley, minced
Directions
Remove shiitake stems, discard and slice mushroom caps. Coarsely chop maitake. Set mushrooms aside. Puree beans in a blender or food processor and set aside.
In a medium soup pot, heat oils and sauté garlic and onions until onions are translucent, about 5 minutes. Add water, shiitake and maitake mushrooms, pureed beans, sauerkraut and quinoa. Cover and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Add paprika, shoyu and black pepper. Simmer for 5 minutes longer. Serve garnished with parsley.
Nutritional Information
Per serving: 155 calories, 3g fat (18% calories from fat), 8g protein, 24g carbohydrate, 9g fiber, 0mg cholesterol, 652mg sodium