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!