Ingredients: (Makes enough soup for lunch/dinner for a few days!)
2 tbsp. olive oil
3-4 chopped scallions
2 cups mixed beans (you can used canned too)
1/4 small package baby carrots
4 cups water (might want more though)
1 small box broth
1 can chopped tomatoes
5 bay leaves
1/2 package shredded carrots
1 tbsp rosemary
1 tbsp thyme
1 bouillon package
2 tbsp garlic salt
Shaved pecorino romano cheese
1) In a very large pot, heat oil on medium low. Add in scallions and let cook for about 3-5 minutes.
2) Add in beans. I used the mixture of beans from what I had made before (kidney beans, navy beans, chick peas, adzuki beans, black beans, and black eyed peas). You an also easily just use a few cans of beans. Let cook for about 5 minutes.
3) Add in baby carrots and water. I only used 4 cups, but it could probably use up to 6 cups of water, depending on how many beans you use. As the soup sits, the beans and the quinoa really soak in the water.
4) Add in broth, tomatoes, bay leaves, shredded carrots, thyme, rosemary, and bouillon package. Let cook on medium-low until the carrots are soft, about 30-40 minutes.
5) While the soup is cooking, make the quinoa in a different pot, following the directions on the package. When the quinoa is finished add it to the soup mixture.
6) Just before serving, shave some pecorino cheese on top. I also served the soup with some mini cornbread muffins.
Recipe by: The Yellow Apron Experiment