How Not to Die Cookbook: Black Bean Soup With Quinoa & Kale

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If you're on a mission to make 2018 your healthiest year yet, you might want to pick up a copy of Dr. Michael Greger's latest, The How Not to Die Cookbook. Inside you'll find more than 120 plant-based recipes including this one for a hearty soup made with protein-rich quinoa (in our case, Toasted Quinoa) and kale. Subbing our Toasted Quinoa in this recipe allows you to skip two steps (rinsing and draining) and adds a subtle nutty flavor. 

 
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Makes 2 (2-cup) servings

Ingredients

  • 4 cups vegetable broth
  • 1 red onion, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 sweet potato, peeled and chopped
  • 1 bay leaf
  • 1/3 cup I Heart Keenwah Toasted Quinoa
  • 3 cups cooked black beans (or two 15.5oz cans, drained and rinsed) 
  • 1 (14.5 oz) BPA-free can diced, unsalted tomatoes, undrained
  • 2 tsp Savory Spice Blend 
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Ground black pepper, to taste
  • 3 cups chopped red kale 

Directions

  1. In a large pot, heat 1 cup for the brother over medium-high heat.
  2. Add the onion, carrot, celery, garlic, and sweet potato. 
  3. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. 
  4. Add the bay leaf, quinoa, beans, tomatoes, Savory Spice Blend, herbs, black pepper and remaining 3 cups of broth and bring to a boil. 
  5. Lower the heat to a simmer and stir inthe kale. 
  6. Cover and cook until the quinoa and vegetables are tender, about 30 minutes. 
  7. Remove and discard the bay leaf. Serve hot. 

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