Serves: 6 |
Prep Time: 10 minutes |
Cook Time: 30 minutes
Ingredients
- 1 Tbsp Eden Extra Virgin Olive Oil
- 2 tsp Eden Toasted Sesame Oil
- 1 1/2 cups onions, chopped
- 1/3 cup green bell peppers, diced
- 1/3 cup red bell pepper, diced
- 1 1/2 cups organic sweet corn, fresh or frozen
- 15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
- 15 ounces Eden Pinto Beans, do not drain
- 1/4 cup Eden Red Quinoa, rinsed
- 14 ounces organic whole tomatoes, drained, reserve 1/2 cup tomato liquid, coarsely chop tomatoes
- 1 cup water
- 1/2 tsp Eden Sea Salt
- 2 tsp Eden Shoyu Soy Sauce
- 2 Tbsp fresh parsley, minced
Directions
Heat oil in a medium soup pot and sauté onion for 3 to 5 minutes. Add remaining ingredients except the sea salt, shoyu, and parsley. Mix, cover, and bring to a boil. Simmer on medium low for 20 minutes. Add sea salt and shoyu. Cover and simmer another 10 minutes. Garnish with parsley and serve.
Nutritional Information
Per serving - 254 calories, 5 g fat (18% calories from fat), 11 g protein, 44 g carbohydrate, 11 g fiber, 0 mg cholesterol, 396 mg sodium