17 Bean Soup

Ingredients

1 lb. bag 17 Bean & Barley Mix (Trader Joe's)

4 cups low sodium vegetable broth

28 oz. can diced tomatoes

1 bell pepper (any color)

3-4 carrots

1 onion

4-5 garlic cloves

1 tsp. basil

1 tsp. oregano

1 tsp. Italian seasoning

Directions

Quick soak dried beans: cover beans with triple their volume of water in a stockpot. Bring to a boil, lower heat to medium, and cook uncovered for 2 minutes. Remove stockpot from heat and let beans soak for 1 hour.

Meanwhile, dice bell pepper and onion, chop carrots, and mince garlic.

After 1 hour, rinse and drain beans in a colander.

Saute onion, pepper, carrots, and garlic with Italian seasoning and salt in a large stockpot for about 7-8 minutes.

Pour broth, 4 cups water, beans, diced tomatoes (with juice), basil, and oregano in stockpot. Heat over med-high and bring to a light boil.

Reduce heat to med-low and simmer covered for about 1 hour or until desired tenderness.

Quinoa Black Bean Soup

*Note: this makes a large batch - be sure to reduce or cut in half if desired.

Ingredients

1 1/3 cups dry quinoa, rinsed well

2 cans black beans, rinsed and drained

1 onion

4 cloves garlic

6 oz. fresh baby spinach

3 carrots

15 oz. can diced tomatoes

4 cups vegetable broth

2 tsp. cumin

2 tsp. oregano

2 tsp. chili powder

Cilantro for topping

Directions

Cook quinoa in a small saucepan according to package directions.

Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach.

In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin, chili powder, oregano and salt for about 7 minutes.

Add vegetable broth, 4 cups water, and tomatoes with juice. Cover and bring to a light simmer.

Reduce heat to med-low, add cooked quinoa, spinach, and black beans. Let heat through for about 5-10 minutes. Season well with salt.

Serve topped with chopped cilantro.