Pumpkin, Bean, and Quinoa Soup

I was looking forward to leftover Pumpkin, Bean, and Quinoa Soup.

Pumpkin, Bean, and Quinoa Soup Easy Vegan Recipes

I seriously couldn’t think about anything else for a solid hour before lunch except for that soup.  It’s THAT good!  I ate a nice, big bowl of it with a slice of toasted cracked wheat sourdough bread topped with Earth Balance and sprinkled with garlic salt.  Mmmm.

The afternoon was spent running a couple errands and planning which recipes I’ll be cooking in the next week, as well as making my grocery list.  I was supposed to go grocery shopping today, but wasn’t quite done with my planning yet.  So, I’ll go first thing in the morning.

I don’t know about the rest of you, but when our food supply dwindles, I always like to see how many meals I can make with the little bit of food that’s neglected and forgotten in the fridge, freezer, and cupboards.  Making something out of nothing.  I come up with some of the best recipes that way.

I scored today because I found a bag of split peas that I’d forgotten about.  I had everything else that’s required for split pea soup already on hand.  And, as I type this, the soup is simmering away on our stovetop and our house smells heavenly.  Granted, it will be one heck of a late dinner when I finally eat it tonight, but that’s beside the point.  Yay me for getting creative with my leftover meal ingredients!
Inspired by Deborah Sah’s recipe on AllRecipes.com

Printable Recipe

Split Pea Soup

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 bay leaves
  • 3 cloves garlic, minced
  • 1 lb. split peas
  • 12 cups water
  • 3 carrots, coarsely grated
  • 3 stalks celery, chopped
  • 1 vegetable bouillon cube
  • 1 1/2 tsp. salt
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1/2 tsp. black pepper
  • 1/2 cup quinoa

Pumpkin, Bean, and Quinoa Soup Easy Vegan Recipes

In a large pot on the stovetop, over medium-high heat, add the oil, onion, celery, bay leaves, garlic, carrots, and onion and saute for 5 minutes, or until onions are translucent.


Pumpkin, Bean, and Quinoa Soup Easy Vegan Recipes

Add the peas, water, vegetable bouillon, quinoa, salt, parsley, basil, thyme, and pepper.  Bring to a boil.  Then cover and reduce heat to low.  Simmer for 2 hours, stirring occasionally.

After two hours, if the peas and vegetables aren’t tender, continue cooking until they are (another hour).  Our soup was ready after two hours.  (For a double batch, it can take up to 4 hours, so plan ahead).

Sweet Daddy called this meal “delicious and very satisfying”.  (I’d say that’s a success!)

Another meal that I’ll make tomorrow (with ingredients already on hand) is Chinese Chickenless Salad.  We still have a few cabbages in our garden that need to be used, as well as some overgrown green onions.  I’ve already got all the other ingredients, except the lemon juice.  I might have to try something new and use lime juice this time.

Pumpkin, Bean, and Quinoa Soup Easy Vegan Recipes

Tomorrow night I could make a veggie stir-fry.  We’ve got brown rice, frozen and fresh veggies, onion, garlic, and stir-fry sauce.  This is one of my favorite meals and so easy too.

I also have everything needed for a delicious batch of Crockpot Vegan Navy Bean Soup.  That alone is enough to feed us for a few days.  We even have a bag of spinach and a bag of salad mix for a big salad to go with it.

Or I could use that spinach to make some Green Smoothies for breakfast.

Who was I kidding?  We’ve got enough food to last us another week.  Who needs to go grocery shopping?  I sure don’t!

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