Slow Cooker (or not) Lebanese Quinoa and Pinto Bean Soup
with carrots / swiss chard / flatbread
This hearty soup of pan-toasted quinoa and aromatic vegetables is cozy and richly-spiced. Serve it with warm flatbread and enjoy on chilly fall evenings.
Cooking Methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Coriander, ground - 1 tsp
- Cumin, ground - 1 tsp
- Allspice - 1/2 tsp
- Paprika - 1/2 tsp
- Cinnamon - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Turmeric, ground (opt) - 1/4 tsp
- Carrots - 6 oz , chopped
- Celery - 2 stalks , chopped
- Onions, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Swiss chard - 1 bunch , stems chopped; leaves separated and chopped
- Quinoa, uncooked - 1/2 cup
- Oil, cooking - 1 Tbsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any type - 6 cups
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Lemon juice - 2 tsp
- Flatbread, any gluten-free (opt) - 2
- Yogurt, plain or Greek - 1/4 cup , for serving
Choose Cooking Method
Prep
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Make spice mix - Combine coriander, cumin, allspice, paprika, cinnamon, salt, pepper, and turmeric (if using). Store in an airtight container. (Can be done up to 5 days ahead)
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Carrots / Celery / Onions / Garlic - Prep as directed. Store carrots and celery together in one container. Store onions and garlic in their own separate containers. (Can be done up to 5 days ahead)
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Swiss chard - Separate leaves from stems. Trim the ends of the stems and chop stems into bite-sized pieces. Coarsely chop the leaves. Store leaves and stems separately. (Can be done up to 5 days ahead)
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Slow cook soup - Rinse the quinoa thoroughly under cold water. Heat a skillet with cooking oil over medium heat. Add onions with a pinch of salt and saute until they begin to soften, 3 to 4 minutes. Add garlic and quinoa and saute until garlic is fragrant and quinoa appears dry, 1 to 2 minutes. Stir in spice mix and continue to saute until spices are fragrant and everything is combined, ~1 minute more. Transfer quinoa to the bowl of a slow cooker. Stir in carrots, celery, chard stems, tomatoes, and stock. Slow cook the soup until the quinoa and vegetables are tender and the flavors have come together, 6 to 7 hours on low or 4 to 5 hours on high. Drain and rinse the beans. Fold in pinto beans and chard leaves during the last 30 minutes of cooking. (Can be done up to 5 days ahead)
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Make
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When soup is done, stir in lemon juice and season to taste with some salt and pepper.
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Warm flatbread according to package directions.
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Ladle soup into bowls and top with a spoonful of yogurt. Serve with warm flatbread on the side. Enjoy!
Prep
-
Make spice mix - Combine coriander, cumin, allspice, paprika, cinnamon, salt, pepper, and turmeric (if using). Store in an airtight container. (Can be done up to 5 days ahead)
-
Carrots / Celery / Onions / Garlic - Prep as directed. Store carrots, celery, and onions together in one container. Store garlic separately. (Can be done up to 5 days ahead)
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Swiss chard - Separate leaves from stems. Trim the ends of the stems and chop stems into bite-sized pieces. Coarsely chop the leaves. Store leaves and stems separately. (Can be done up to 5 days ahead)
-
Quinoa - Rinse the quinoa thoroughly under cold water.
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Beans - Drain and rinse.
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Make
-
Heat a Dutch oven with cooking oil over medium heat. Add carrots, celery, onions, and chard stems with a pinch of salt and saute until they begin to soften, 3 to 4 minutes.
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Add garlic and quinoa and saute until garlic is fragrant and quinoa appears dry, 1 to 2 minutes.
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Stir in spice mix and continue to saute until spices are fragrant and everything is combined, ~1 minute more.
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Add beans, tomatoes, and stock and bring to a simmer. Lower heat and simmer, partially covered, until quinoa and vegetables are tender, 20 to 25 minutes, stirring occasionally.
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Fold in chard leaves and simmer until just wilted ~5 minutes more.
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When soup is done, stir in lemon juice and season to taste with some salt and pepper.
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Warm flatbread according to package directions.
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Ladle soup into bowls and top with a spoonful of yogurt. Serve with warm flatbread on the side. Enjoy!
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