Seconds Please! A New Favorite: Hearty Quinoa & Bean Soup

I love soup. I know you all know this but I really love soup. Soup is one of the best redeeming things about The Fall. I always love trying new soups and so when I received an email for this recipe from Chatelaine a couple of weeks ago ago and I couldn't wait to try it.

But I had to.

I didn't have a couple of the main ingredients so I finally went shopping and I'm so glad that I did.

This soup was delicious! Aaron wasn't in love with it first but was eating it up by the end. The kids didn't love or hate it so that is a good thing right? And let me just add that when I say its a new favorite, I mean its a new favorite for me.

I'm so glad there are leftovers!

Hearty Quinoa & Bean Soup

1 Tbsp of Vegetable Oil (I used Olive, as usual)

1 chopped Onion

1 diced Carrot

2 cloves of Garlic (or 2 tsp of minced garlic)

1 tsp of Cumin (which I missed somehow...)

1/3 cup of dry Quinoa (I thought 1/3 wasn't enough so I used 1/2 cup. That was too much. stick with 1/3)

1 tsp of Coriander

2 cups of Vegetable Broth (I used Chicken because that is what I had)

2 cups of Water

1 can of White Kidney Beans, drained and rinsed (I used Red because that is what I had as I wanted some more color)

2 cups of Baby Spinach (How did I forget to buy spinach?!?! I used Broccoli and it was still great)

Heat a large saucepan over medium.

Add oil, then onion. Cook until onion is soft, about 3 min.

Add carrot, garlic, cumin, coriander and quinoa.

Cook for 2 more min. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 more min.

Stir in beans and spinach (or broccoli). Cook until beans are hot and spinach is wilted, 2 to 3 more min.


Serve immediately with warm whole wheat buns and a nice kale and romaine salad.

• Prep Tip:

  No need to chop the spinach . Just toss it into the simmering soup and it wilts perfectly.

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Chocolate Keeps Me Alive; Even With Black Beans

No, really. I do really live to eat chocolate. I love it. oh, I want some right now just thinking about it. Good thing I have a stash or chocolate chip cookies in my freezer right now. 

I eat a lot of chocolate. Perhaps too much? No, never! But I am aware of my addiction so I thought that I'd try to make my sweet tooth a little healthier by trying out some Black Bean Brownies. 

I had heard of black bean brownies back in Kingston to a friend who also liked healthy, but delicious food. She had had them at a dinner and tried to make them herself at home. She went for an even healthier route than I did, using Agave Nectar instead of sugar. Ever since she told me about these beaney brownies I've wanted to try them. I finally did.

These are gluten free, fast and easy to make. They didn't turn out gooey and fudgey like gluten brownies but with ice cream, they were fabulous. I served them to some unsuspecting lunch guests and they couldn't tell at all they were gluten free or full of beans. So mix some up today and feel a little bit better when you eat the whole pan while watching the latest chick flick. 

Gluten Free Black Bean Brownies

1 19 oz (540 mL) can black beans, drained and rinsed (I like to cook up a whole whack of black beans and keep them in in my freezer in sandwich size zip-topped bags)
1/2 cup sugar 
2 large eggs
1/3 cup butter, melted
1/4 cup cocoa (Fry's in my favorite brand)
2 tsp. vanilla
1/4 tsp. salt
1/2 cup chocolate chips (I skipped these)
1/3 cup chopped walnuts or pecans (I have some walnuts but skipped them this time)

Preheat oven to 350 degrees.

Place the black beans, sugar, eggs, melted butter, cocoa, vanilla and salt in the bowl of a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely pureed (I threw these in my blender and turned it on high until it was all mixed up).

If adding the chocolate chips and nuts, do it now. Pour into a greased 8x8 baking pan (or a 8' round cake pan if that is all you can find).

Bake for 25-30 minutes, or until slightly puffed (and this really means slightly puffed) and set. 

Cool before cutting and serve (with ice-cream).