Wednesday, March 12, 2014

Southwestern Quinoa Soup

This soup is pretty versatile. Swap chickpeas for black beans and add curry powder (to taste) for a different twist on flavor. Throw in a few handfuls of chopped kale during the last several minutes of cooking time for an added nutritional boost. If you're not fond of cilantro, you can omit that ingredient. 

2 Tbs. Oil
1 sweet potato, peeled and diced
1/2 red pepper, diced
1/2 yellow or orange pepper, diced
1/2 onion, diced
3 cloves garlic, minced
1 15-oz can black beans, rinsed
1/2 cup quinoa, rinsed
6 cups vegetable broth or water
1 Tb. Vegetarian chicken seasoning 
1 tsp (or more) cumin
Salt, to taste
Dash oregano
Handful of cilantro, chopped
1/2 a lime, squeezed (opt)

Sauté all veggies (except beans) in oil until softened. Add quinoa and cook for a few minutes. Add beans, broth, and seasonings. Bring to a boil, then turn down to a medium boil until veggies are cooked through and potatoes and quinoa are tender. Add lime juice and cilantro during the last few minutes of cook time. Adjust seasonings to your taste. 

Serves 4-6

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