Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons olive oil
  • 1 large onion, (finely chopped)
  • 2 large carrots, (diced)
  • 2 stalks celery, (diced)
  • 2 cloves garlic, (minced)
  • 1 teaspoon seasoning salt
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 8 cups white beans, (cooked)
  • 6 cups vegetable stock
  • 1/2 cup quinoa, (uncooked)
  • 1/2 cup parsley, (chopped)

Instruction

  • Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot.  Over medium heat, saute the veggies for 5 minutes.
  • Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin.  Cook for 5 minutes.
  • Next, add the beans and stock.  Stir to combine, cover, and cook for 15 minutes.  Stir at the 7-minute mark.
  • Add the quinoa and stir to combine.  Cover and cook for another 15 minutes.  Again, stir well at the 7-minute mark.
  • Stir in the parsley and serve.