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Quinoa Peanut White Bean Soup


"An easy, nutritious way to use quinoa. Hearty and perfect for a cold day."
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1 h servings 437 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1414 mg
  • 57%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.
  2. Pour vegetable broth, diced tomatoes, and soy sauce into the pot; bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper; cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.
  3. Garnish soup with cilantro, hot sauce, lime juice, and black pepper.


  • Cook's Note:
  • Substitute chicken broth for the vegetable broth if desired.

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