Quinoa, Squash and Bean Soup
 
Ingredients
  • 1 lb dried pinto beans, soaked overnight or for at least 6 hours
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups winter squash, cubed
  • 1 bay leaf
  • 1 tablespoon sweet paprika
  • 1 tablespoon salt
  • 1 14 oz can diced tomatoes with juice
  • 6 cups liquid (I used 2 cups low-sodium vegetable broth plus 4 cups water, any combination will do)
  • ½ cup quinoa (I used red quinoa)
  • salt and pepper to taste
  • optional: chopped parsley or chopped basil (I left this out because my daughter doesn't like the "green things")
Instructions
  1. Place the beans, onion, garlic, squash, 1 tablespoon salt, paprika, bay leaf, tomatoes and liquid in a slow cooker. Cover and cook on low for 4-6 hours. Each slow cooker is different so check the beans for softness after 4 hours. For the last half hour add ½ cup quinoa. Stir and cover again. Add salt and pepper to taste and fresh herbs if using.
Notes
The longer this soup sits, the thicker it will get.

It freezes perfectly.

Recipe adapted from NY Times
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/02/quinoa-squash-and-bean-soup/