This soup took me under 15 minutes to make it. I woke up at 5 am and I was craving something hot and light to fill me up as last night’s dinner was a disaster. We went with Sean to a Mexican place (which actually owned by Mexicans so I expected more) but we ended up having the worst meal ever. We asked for nachos and they brought as a tiny small plate of doritos with a cheezy sauce from a tube on top. Disgusting. The guacamole was ok but it was served with just 6 chips placed on top of the guacamole. Yes, I counted… 6 chips. I was hoping that my veggie burrito was gonna be better but I was wrong. It was as small as it can get, and it was a plain black bean and rice burrito. Wish we had gone to taco bell instead. Anyway, we returned home very unhappy with our food. So I woke up at 5 am. I woke up hungry at 5 am. Good thing I had some cooked white beans in the fridge, but I was not in mood for plain beans that time of the day. So I decided to make a soup. It was very quick to make, delicious and we both enjoyed it for breakfast. And lunch.
6 cups vegetable broth
1 1/2 cups cooked white beans (or use a can of white/navy beans)
1/2 cup quinoa, well rinsed
2 Tbsp chopped fresh parsley
1 red pepper cut in small cubes
1 small carrot cut in small cubes
2 tomatoes pureed in the food processor
1 Tbsp tomato paste
salt and pepper to taste
olive oil to drizzle
Use a medium pot to warm the vegetable broth vver medium-high heat. Add all the ingredients and bring to a boil. Lower the heat to low-medium and simmer for 15 minutes. Add salt and pepper to taste and drizzle a bit of olive on top. Enjoy!