Melanie Delude

MELANIE DELUDE

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Quinoa and White Bean Chowder

May 11, 2016 by Melanie Delude in Soups and Stews

Happy May everyone! These warmer spring temperatures have been such a blessing. My flower gardens are really starting to pop and I can't wait to get some fresh veggies planted in the vegetable garden in a couple more weeks. 

However, here in New England beautiful warm days quickly turn into cool nights, so I have still been making plenty of soups. I developed this recipe a few years ago and love it for its simplicity - it's not overly heavy or rich, yet the beans and quinoa pack in the protein so it definitely fills you up.

Quinoa and White Bean Chowder

  • 1 pound dried Great Northern white beans
  • 1 cup sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cups red potatoes, diced
  • 4 cups vegetable stock
  • 2 cups water
  • 3/4 cup dried quinoa
  • Salt and pepper to taste

Step 1: In a slow cooker, add the dried white beans and fill to the top with water. Cover and cook on the high setting for 4 hours, then drain and set aside. 

Step 2: In the slow cooker, combine the onion, garlic, carrots, celery, potatoes and vegetable stock. Cover and cook on high for 4 hours.

Step 3: Add the water, quinoa, cooked beans, salt and pepper to the slow cooker. Cook on high for an additional hour. 

Step 4 [optional]: Remove 2 cups of the cooked mixture and puree in a blender or food processor. Add the puree back into the chowder and stir well to combine. Serve with crusty bread or a side salad. Enjoy!

chowder 1.jpg
May 11, 2016 /Melanie Delude
Beans, Vegetarian, Grains
Soups and Stews
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