I am always trying to rotate the veggies, grains and legumes in my soups. This recipe was surprisingly sweet because of the parsnips, deliciously filling from the chunkiness and hearty due to the beans and quinoa. Toddlers and adults all approved!
I blended the soup for the toddlers because it was pretty chunky and I didn’t want the spinach to be difficult for my little guy to chew.
Definitely worth a try!
In a large soup pot, add the olive oil, garlic and onions and saute for a few minutes.
Add the parsley, mirin, coconut aminos and let simmer for another few minutes.
Add the beets, carrots, celery, parsnips, bay leaves, kombu, broth and salt. Cover and cook on medium for 30 minutes.
Add the quinoa and kidney beans. Cook for another 10 minutes.
Add the spinach, cover and turn off stove. Leave for 10 minutes.
Use organic ingredients, if possible. If using canned beans, look for "no salt added" and "BPA free". The soup is great the next day or for freezing. By Tracy Posillico