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Quinoa, Sauerkraut & Bean Soup

Quinoa, Sauerkraut & Bean Soup

Serves 6 | Prep Time 20 minutes | Cook Time 35 minutes


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, do not drain
or Eden Kidney Beans

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


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: 146 calories, 3g fat (21% calories from fat), 6g protein, 24g carbohydrate, 9g fiber, 0mg cholesterol, 670mg sodium