Serves: 5 |
Prep Time: 10 minutes |
Cook Time: 15 minutes
Ingredients
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 cup onion, diced
- 1/2 cup carrots, diced
- 28 ounces organic stewed tomatoes, do not drain
- 1 stalk celery, diced
- 1/2 cup fresh or frozen sweet corn
- 15 ounces Eden Navy Beans, do not drain
- 15 ounces Eden Kidney Beans, do not drain
- 3 cups vegetable stock, see Eden's recipe, or store bought
- 1/2 cup any Eden Quinoa, rinsed and drained
- 1/2 tsp Eden Sea Salt, if desired
- 2 tsp Eden Dried Basil
- 1/2 tsp Eden Dried Oregano
- 2 cups baby spinach leaves, packed
Directions
Heat oil in a medium soup pot and sauté the onion for 3 to 5 minutes. Add all remaining ingredients except the spinach, cover and bring to a boil. Reduce the flame to medium-low and simmer for 12 minutes until the quinoa is done. Mix in the spinach greens and cook 1 minute until they are wilted. Remove and serve.
Nutritional Information
Per serving - 306 calories, 4 g fat (12% calories from fat), 14 g protein, 56 g carbohydrate, 16 g fiber, 0 mg cholesterol, 285 mg sodium