Spicy White Bean, Beef & Quinoa Soup with Tomatoes & Kale


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.1
  • Total Fat: 13.4 g
  • Cholesterol: 39.1 mg
  • Sodium: 973.3 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 15.1 g

View full nutritional breakdown of Spicy White Bean, Beef & Quinoa Soup with Tomatoes & Kale calories by ingredient
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Introduction

Recipe adapted from PoorGirlEatsWell.com. This is not my recipe, but one that I really enjoy and wanted to share. If you like it, please drop by Kimberly's site and let her know! Recipe adapted from PoorGirlEatsWell.com. This is not my recipe, but one that I really enjoy and wanted to share. If you like it, please drop by Kimberly's site and let her know!
Number of Servings: 8

Ingredients

    8 c water
    1-14 oz. can diced tomatoes
    1 lb extra lean ground beef
    1 can cannellini beans
    1/2 c uncooked quinoa
    2 c chopped fresh kale
    1 c diced yellow onion
    2 T olive oil
    4 large garlic cloves, minced
    1 T sea salt
    1 t rosemary
    1 t oregano
    1 T crushed red chile flakes
    Salt & pepper to taste

Tips

Original recipe is found here: http://www.poorgirleatswell.com/2010/10/pfb-6-recipe-spicy-white-bean-beef-amaranth-soup-with-tomatoes-kale.html I made some adjustments, like quinoa instead of amaranth.


Directions

Heat a large soup kettle and add the olive oil, garlic and onions. Cook over medium heat until fragrant and the onion starts to turn translucent but doesn’t brown. Add the salt, chile flakes, rosemary and oregano, and saute for one more minute. Next, add the ground beef and cook until just lightly browned, about 4 minutes or so. Add the tomatoes and water and bring to a low boil. Simmer uncovered for 5-6 minutes to allow the flavors to incorporate, then check for seasonings and adjust according to taste. Add the quinoa and beans, stir and continue to simmer for another 10-15 minutes, or until quinoa is cooked through. Add the kale, remove from heat. Serve.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TEENTABEAN.

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Member Ratings For This Recipe


  • Incredible!
    Absolutely delicious. Substituted faro for the quinoa. - 1/26/15

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