August 11, 2022 2 min read


Nothing beats a hearty, comforting soup like this. The quinoa and white beans made this dish so filling. Serve this with some fresh herbs and a warm toasted bread.


  • 3 carrots peeled and cut in half-moons
  • 2 sweet potatoes peeled and cut in half-moons
  • 1 (15 ounce can) of white beans drained
  • 1 cup quinoa
  • 6 cups water
  • 1 (15 ounce) can crushed tomatoes
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 teaspoons fresh parsley chopped
  • 1 tablespoon fresh thyme
  • black and crushed red pepper to taste
  • fresh thyme and parsley for garnish
  1. In a large pot add water, carrots and sweet potatoes and bring to a boil.
  2. Add white beans, dry spices and tomatoes and boil for 10 minutes until veggies are getting soft.
  3. Add rinsed quinoa (leftover or frozen quinoa will work too and will cut down cooking time by 10 minutes).
  4. Cook for 20 minutes, stirring often, until you see the quinoa has released its little spiral germ.
  5. Garnish with herbs and pepper.


Sara Tercero | @betterfoodguru

Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.