QUINOA & BEAN SOUP
1 can Organic Kidney Pinto Beans
2 Tbsp. Toasted Sesame Oil
cloves garlic, peeled and pressed minced
1 medium onion, chopped 4 cups water
1 can Organic Sauerkraut, rinsed, drained and chopped
¼cup organic quinoa, rinsed
1 teaspoons paprika
1 Tbsp organic tamari (to taste) black pepper (to taste)
Directions
Soak shiitake mushrooms in 1 cup of water for about 30- 45 minutes, until soft. Drain and save soaking water. Dis- card stems and slice mushroom tops. Puree beans in a blender or food processor and set aside. Heat oil and sauté garlic and onions until onions are translucent. Add 3 cups water, shiitake mushrooms with soaking liquid, sauerkraut, and quinoa. Cook 30 minutes over low heat. Add paprika, tamari, pureed beans, and black pepper to taste, simmer for 5-10 minutes.
Prep: 20 minutes Cooking: 40 minutes Yield:5-6 servings