Serves: 5 |
Prep Time: 10 minutes |
Cook Time: 25 minutes
Ingredients
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup green bell pepper, diced
- 1/2 cup carrots, diced
- 15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
- 15 ounces Eden Small Red Beans, do not drain
- 15 ounces Eden Garbanzo Beans, do not drain
- 1 1/2 cups organic diced tomatoes, do not drain
- 1/4 cup any Eden Quinoa, washed and drained
or organic bulgur - 1 tsp Eden Ume Plum Vinegar, or to taste
- 1/2 tsp Eden Ground Chili Pepper, or Cayenne, to taste
- 1 tsp minced jalapeño
Directions
Heat oil in a soup pot, sauté onions, garlic and green pepper for 3 to 4 minutes. Add all other ingredients, cover and simmer for 20 minutes.
Bulgur may be substituted for Eden Quinoa in this recipe, if desired.
Nutritional Information
Per serving - 319 calories, 5 g fat (13% calories from fat), 13 g protein, 54 g carbohydrate, 15 g fiber, 0 mg cholesterol, 889 mg sodium