Hearty Quinoa and White Bean Soup
1 cup vegetable stock
1/2 cup uncooked organic quinoa
1 large organic red bell pepper, chopped (2 cups)
1 large organic yellow pepper, chopped (2 cups)
2 small organic onions, chopped (1 cup)
1 stalk of organic celery, sliced (1/2 cup)
1 jalapeno pepper, sliced (optional, if you like more heat)
1 tsp ground chipotle pepper
3/4 cup dried white beans, soaked overnight drained and rinsed
4 large fresh organic tomatoes, chopped with juices (4 cups)
2 tsp ground organic cumin
1 tsp dried organic oregano
6 oz fresh organic spinach, chopped (4 cups)
In a 4 quart pot, combine quinoa and 4 cups water and place over high heat. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Add vegetable stock, both bell peppers, onion, celery, jalapeno, chipotle, beans, tomatoes, cumin and oregano to pot with quinoa.
Bring to a simmer and cook, uncovered, for about 10 minutes (or longer if you want the vegetables to soften more).
When soup is thickened and vegetables are cooked to your liking, stir in spinach and cook for 1 more minute, just until the spinach wilts.