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Special Diets

Quinoa, Saurkraut & Bean Soup

  • 6  Eden Whole Shiitake Mushrooms
  • 15  ounce  Canned Organic Pinto or Kidney Beans (do not drain)
  • 1  tablespoon  Toasted Sesame Oil
  • 3  cloves garlic, pressed or minced
  • 1  cup  onion, chopped
  • 4  cup  water, including reserved shiitake soaking water
  • 1  cup  Eden Organic Saurkraut, rinsed, drained, chopped
  • 1/4  cup  Organic Quinoa, washed and drained
  • 2  teaspoon  paprika powder
  • 1  teaspoon  Shoyu
  • 1/4  teaspoon  black pepper, freshly ground
  • 2  tablespoon  fresh parsley, minced
Soak shiitake mushrooms in 1 cup hot water for 20 minutes or until soft. Drain and save soaking water. Discard stems and slice mushroom caps. Puree beans in a blendor or food processor and set aside. Heat oil and saute garlic and onions until onions are translucent. Add 3 cups water, shiitake mushrooms with soaking liquid, saurkraut, and quinoa. Cook 30 minutes over low heat. Add paprika, shoyu, pureed beans, and black pepper. Simmer for 5 to 10 minutes.
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