"Do vegetarians eat animal crackers?"--Unknown

Instant Pot Red Beans and Quinoa Soup Recipe

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This recipe for Instant Pot Red Beans and Quinoa Soup, by , is from The Lane Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Nordberg

Category:
Category:

Ingredients:  
Ingredients:  
Soup:
2 T. extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely grated
1 T. ground cumin
1 (16 oz) package dried red beans
1/2 c. red quinoa
1 T. sauce for a can of chipotles in adobo
2 tsp. kosher salt, plus more to taste
1/2 lime

Pickled Onions:
1/2 small red onion, thinly sliced
2 T. red wine vinegar
1/2 tsp. kosher salt
1/4 tsp. sugar

Opt'l toppings: lime wedges, sliced avocado, sour cream, chopped cilantro, shredded cheese, tortilla chips

Directions:
Directions:
Soup: Heat oil in Instant Pot on the saute setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown, 6-8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed.

Pickled Onions: Toss onion, vinegar, salt, sugar and 4 tsp. water in a small bowl to combine. Chill until ready to use.

To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is a fast vegetarian weeknight meal!

 

 

 

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