African Quinoa Soup with Vegetables

Submitted by on Saturday, May 1, 2010 6:46
Posted in category Soup

This recipe was submitted by Dru Wielonski on honor of the upcoming nuptials between Dan and Carrye.


  • 2 tablespoons unsalted butter
  • 1 medium chopped onion
  • 2 minced garlic cloves
  • 1 small minced fresh jalapeno pepper; or 1-2 tablespoons canned diced green chilies to taste (wear rubber gloves to prepare fresh jalapeno pepper)
  • 1 diced red bell pepper
  • 2 diced celery stalks with leaves
  • 2 medium diced zucchini
  • 1 medium diced sweet potato
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 6 cups chicken or vegetable stock, or low sodium canned broth
  • 1/2 cup quinoa, rinsed and grained
  • freshly ground pepper to taste
  • dash cayenne pepper
  • 1/2 cup chunky organic peanut butter (no honey or sugar added)


  • In a large heavy-bottomed soup pot, melt butter over medium-high heat.  When butter is hot and bubbly, add onion, garlic, jalapeno pepper, bell pepper, celery, zucchini, sweet potato, cumin and oregano.  Saute 10-15 minutes, or until vegetables are softened.
  • Add stock, quinoa, black pepper and cayenne pepper.  Bring to a boil, reduce heat and cover.  Simmer until quinoa is cooked and vegetables are tender, about 10-15 minutes.  Add peanut butter, using a wooden spoon to blend in completely, and simmer another 10 minutes.  Taste, and adjust seasonings.


  • Makes 6 servings.  Each serving contains 13 grams of protein and 20 grams of carbohydrates.

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