YOUR HEALTHY PLATE: Quinoa, Squash and Bean Soup

Here’s a great, simple recipe from my friend’s friend’s daughter-in-law. We’re practically family! Check out Marci’s blog at You can say that YHIOYP sent you.

P.S. Note the regionalism in her blog title: that kind of talk is something you’ll hear only in Philadelphia and South Jersey. If you live in that part of the country, you would never say that you’re going to the beach. It’s “down the shore” for you! I have so many great memories of the Jersey shore, where the food is great and the living is easy.

  • 1 lb. dried pinto beans, soaked overnight or at least 6 hours
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 c. winter squash, cubed
  • 1 bay leaf
  • 1 Tbsp. sweet paprika
  • 1 Tbsp. salt
  • 1 14 oz. can diced tomatoes with juice
  • 6 c. liquid (she uses 2 c. low-sodium vegetable broth plus 4 c. water, says any combination will do)
  • 1/2 c. quinoa (she uses red quinoa)
  • salt and pepper to taste
  • optional: chopped parsley or chopped basil

Place beans, onion, garlic, squash, 1 Tbsp. salt, paprika, bay leaf, tomatoes and liquid in slow cooker. Cover and cook on low for 4-6 hours. Check beans for softness after 4 hours. For last half hour add 1/2 c. quinoa. Stir and cover to cook for remaining time. Add salt and pepper to taste, with fresh herbs if using.

(adapted from NY Times: longer it sits, thicker it gets, freezes “perfectly”.)

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