Simple Quinoa and Pinto Bean Soup

contributed by Leah Riley, DPD

Enjoy this bowl of warmth.


4 cups vegetable or chicken broth
1 tablespoon olive oil
½ large white onion
3 large celery stalks
2 large carrots
1 bunch kale
1 can pinto beans (15 oz can)
1 teaspoon pepper
1 tablespoon parsley
Salt to taste
1 cup quinoa, cooked


Chop onion. Sauté onion in oil in large pan until translucent. Chop celery and add to onions, sauté. Add broth. Chop carrots and kale and add to broth. Let simmer for about an hour or when vegetables are soft. Add pinto beans, pepper, salt and parsley.

Cook quinoa separately, following normal instructions on package. After quinoa is fully cooked, add to broth.

This soup is really easy to freeze for later too.

Meal Plan Connection

We recommend portioning on your own as you work on/towards normalizing eating. If you are on an exchange based meal plan, check here for the exchanges: Meal Plan Exchanges