Sweet Potato Black Bean Soup with Quinoa

Sweet Potato Black Bean Soup with Quinoa
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Warm up with this spicy and hearty soup, inspired by Mexican flavor. Sure to warm your insides up to get you through those chilly winters. This recipe includes vegetable broth instead of water to really impart some extra flavor.
Servings
6-8 servings
Cook Time Passive Time
1 - 1.5 hours 25-35 min
Servings
6-8 servings
Cook Time Passive Time
1 - 1.5 hours 25-35 min
Sweet Potato Black Bean Soup with Quinoa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Warm up with this spicy and hearty soup, inspired by Mexican flavor. Sure to warm your insides up to get you through those chilly winters. This recipe includes vegetable broth instead of water to really impart some extra flavor.
Servings
6-8 servings
Cook Time Passive Time
1 - 1.5 hours 25-35 min
Servings
6-8 servings
Cook Time Passive Time
1 - 1.5 hours 25-35 min
Ingredients
Sweet Potato Quinoa
  • 4-5 whole sweet potatoes peeled & diced (= about 4 cups)
  • 1 whole jalapeño diced (take seeds to bring down spice)
  • 2 whole red onions, medium diced
  • 1-1.5 tbsp garlic minced
  • 3-4 whole bell peppers diced (=about 2.5 cups)
  • 1 tsp chipotle chili powder
  • 1 can diced green chiles
  • 2 cans black beans canned, rinsed
  • 1/2 tsp coriander
  • 2 drops cumin essential oil food grade (can replace with 1.5 tsp of ground cumin)
  • 1.0 tsp sea salt taste, then add more if needed
  • 1.5 tsp black pepper taste, then add more if needed
  • 1.0 tsp applewood smoked salt taste, then add more if needed (found in Greatest Grains' spice section)
  • 1.25 quart vegetable broth
  • 2-4 cups water add as needed to gain desired consistency of soup
  • 3-5 tbsp lime juice
  • 1 bunch cilantro chopped (save some for quinoa and serving)
  • 1 bunch parsley chopped (save some for quinoa)
  • 3-4 tbsp olive oil
Quinoa
  • 1.5 cups quinoa, uncooked
  • .75 quart vegetable broth
  • 1 whole red onion diced
  • 2 tsp garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
Instructions
Sweet Potato Black Bean Soup
  1. After dicing all veggies begin to cook. Start by placing a stockpot on medium high heat with olive oil, then place onions in pot and begin to caramelize them, Once they begin to brown on the edges add the bell peppers, jalapeños, and hatch chilies.
  2. Stir and cook on medium heat for about 5 minutes or until peppers begin to break down. Now it is time to add the garlic and spices. The spices include chipotle powder, coriander, cumin essential oil, salts, and pepper (don't add the chipotle powder if you don't like spice).
  3. Cook for about 3 more minutes while stirring to combine flavors. After that it is now time to add the vegetable broth, after the broth in goes all of the sweet potatoes. Cook on medium-high heat for 20-25 minutes, or until the sweet potatoes are cooked through.
  4. About 5 minutes before sweet potatoes are done throw in the 2 cans of black beans. They will heat up from the rest of the soup, if you would like your beans more mushy then add them earlier. Stir in lime juice then parsley and cilantro.
  5. Dump quinoa in pot, stir to combine then enjoy!
Quinoa
  1. Combine all ingredients in a stockpot and simmer like rice for 15-20 minutes, or until almost fluffy. Let sit 5-10 minutes without the heat on to continue to cook the rest of the way. Mix in with quinoa.
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