Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and–most importantly–comprised of ingredients that I already had in my house. As it turned out, several recipes fit those criteria, but the one that leaped out at me was this soup. From the first bite, I knew this one was a keeper, especially since my daughter kept exclaiming, “Tell the blog that it’s kid-friendly!” Fortunately, Nava Atlas graciously granted her permission to post the recipe so that I could tell you just that.
The recipe is posted below exactly as it appears in the book; however, it’s very easy to make it without added oil–just sauté the onions in a little veggie broth or water. Be sure to use a good-quality curry powder (anyone else use my favorite?), and you’ll have a hearty soup that’s not just kid-friendly but also family-friendly.
Pink Bean, Quinoa, and Spinach Soup
An appetizing, mildly spiced mélange of nourishing beans, grains, and greens, this makes a stellar centerpiece for a soup-based meal. Quinoa is an excellent source of protein, making this practically a meal in a bowl.
- 1 1/2 tablespoons extra virgin olive oil (I omitted this and used a little water in a non-stick pot)
- 1 medium onion, finely chopped
- 8 baby carrots, quartered lengthwise
- 2 cloves garlic, minced
- 2 natural, salt-free vegetable bouillon cubes
- One 14- to 16-ounce can diced tomatoes
- 2 teaspoons good-quality curry powder
- Pinch of cinnamon
- Pinch of ground nutmeg
- 1/2 cup quinoa
- One 15-to 16-ounce can pink beans, drained and rinsed (I used pintos)
- 5 to 6 ounces baby spinach leaves, well rinsed
- Salt and freshly ground pepper to taste
- Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.
- Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
- Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 6
Nutrition (including oil): Calories: 181 Total fat: 5 g Protein: 7.5 g Carbohydrates: 26 g Fiber: 6 g Sodium: 280
Copyright © 2008 Vegan Express by Nava Atlas
If you’re trying to decide whether to buy Vegan Express, you can check out several of its recipes online to see if they fit your style. Here’s a round-up of all the blog posts I’ve seen with recipes, photos, or both:
Ricki has posted a wonderfully thorough review–she tested and photographed 7 recipes–at Diet, Dessert, and Dogs. She’s promised to post the recipe for Butterscotch Mousse Pie!
There are three recipes along with photos from the book at The Jewish Woman.
The recipe for Smashed Potatoes with Shiitake-Miso Gravy is at The Star.
Dish ‘n That has the recipe for Seitan and Polenta Skillet with Fresh Greens–along with the photo I took of it for the book.
A Veggie Venture has a photo and the recipe for Stir-Fried Brown Rice.
The Veg Blog has the recipe for Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries.
Eat Air has a photo of Quesadillas with Black Beans, Broccoli and Portobello Mushrooms and another of Creamy Pasta with Asparagus and Peas.
eat, drink, & be vegan has a photo of Butterscotch Apples.
And, of course, Nava has been posting V.E. recipes to her own site. So far I’ve noticed Berry-Apple Skillet Crumble and Jerk-Spiced Seitan.
There are two recipes on this blog, as well: Whole Wheat Pasta with Roasted Vegetables and Olives and Sweet and White Potato Salad with Mixed Greens.
I’ll update this list with any other Vegan Express recipes I spy, but in the meantime, that should give you enough to chew on.
Thailand BreezeJanuary 22, 2010 at 5:16 am
This is a really easy and healthy soup recipe. I love eating spinach & beans. It will be my favorite dish. Thank you.
Linda P.April 25, 2010 at 8:10 pm
Today is a quiet rainy Sunday. My hubby was busy painting our dining room, and I was on the computer looking for a good dinner idea. I feel so fortunate to have found your site and this recipe. It was a quick, easy, healthy dish made from ingredients we had around the house…and it was delicious!! (We were out of quinoa, so we substituted brown rice; it worked fine.) Adding the lemon at the end really brightened up the flavors. We’ll definitely be making it again and trying some of your other dishes.
pandaNovember 12, 2010 at 11:50 am
Just wondering – can I use Sweet Curry? (same brand as your favorite curry) I’m never sure about substituting when it comes to curries, so I just don’t make them, but this looks so good! Thanks!
SusanVNovember 12, 2010 at 12:03 pm
Sweet curry powder will be fine. The main requirement is that it be a curry powder that you like.
CherylFebruary 16, 2011 at 9:05 am
Perfect timing on your part!
I was just thinking that I needed to make a soup for lunch. This looks great! I have some squash rolls that I made the other day to go with it. Yum.
Thanks, and I’ll let you know how it turns out.
RhondaFebruary 16, 2011 at 9:39 pm
Wow – made this tonight with some oyster mushrooms thrown in and it was extraordinary. The book is going in my Amazon cart. Thanks!
KatieFebruary 24, 2011 at 1:38 pm
Made this last night with my newly acquired sweet curry powder from penzeys – absolutely delicious. Subbed canned adzuki beans for the pink beans – my whole foods didn’t carry a canned pink beans. What would you say is the closest to pink beans? I was torn between kidney, white, and adzuki.
SusanVFebruary 24, 2011 at 1:43 pm
I’ve used pinto beans , but I think any of the beans you mentioned would be good.
Julie & MartyAugust 25, 2011 at 7:22 pm
This is to die for! This is one of the best soups I’ve ever had!
I used pinto beans instead of pink beans.
AnyaJuly 19, 2012 at 2:15 pm
The first time I made this soup my boyfriend said that it was the best soup I’ve ever made! Since then I’ve been probably making it at least once every two weeks 🙂 Today I substituted bulghur for quinoa and I have to say it’s even better! I also added some celery which is great for those who like some more fresh veg in their soup (like me!) without changing the flavor of the soup too much.
thanks for my favorite soup recipe, Susan!
Moi Contre La VieFebruary 20, 2013 at 10:20 am
I’m in total soup mode so thank you for this amazing healthy option to try. Definitely going to make this over the weekend – It’ll be the perfect quick dinner all week long! 🙂
MollyFebruary 20, 2013 at 11:10 am
What bouillon cubes do you use? For the life of me I cannot find vege bouillon in my town!
Susan VoisinFebruary 20, 2013 at 11:43 am
I use Edward and Sons bouillon. If you have a store with a very good natural foods section, you may be able to find it there. Here’s what it looks like. I can never find any in the “regular” parts of the grocery store.