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photo Pink Bean, Quinoa, and Spinach Soup Recipe | Say Mmm

Pink Bean, Quinoa, and Spinach Soup

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
6 Servings - 40 min -
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Servings:6  | Calories:419 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 78g
26 %
Fiber 22g
88 %
Sugars 4g
Cholesterol 0mg
0 %
Sodium 407mg
17 %
Protein 20g
40 %
61% Pink beans
15% Others combined
12% Quinoa
10% Cinnamon
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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