Ingredients

• 2 teaspoons canola oil
• 3/4 cup chopped onion
• 1 jalapeno pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 (15 ounce) cans white beans, drained
• 5 carrots, sliced
• 1/2 cup quinoa
• 6 cups vegetable broth
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1/4 cup soy sauce
• 1/2 cup chopped red bell pepper
• 1/2 cup peanut butter
• 1/4 cup chopped cilantro, or to taste
• 1 tablespoon hot pepper sauce (such as Tabasco®)
• 1 lime, cut into wedges
• freshly ground black pepper to taste

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Instructions

1. Heat oil in a large pot over medium heat. Cook and stir onion and jalapeno pepper in the hot oil until softened, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in white beans, carrots, and quinoa.
2. Pour vegetable broth, diced tomatoes, and soy sauce into the pot; bring to a boil. Reduce heat and simmer, covered, until carrots and quinoa are tender, about 20 minutes. Add red bell pepper; cook until softened, about 5 minutes. Stir in peanut butter until dissolved into the broth, about 1 minute.
3. Garnish soup with cilantro, hot sauce, lime juice, and black pepper.