Black Bean, Sweet Potato, and Red Quinoa Soup
- 1 cup uncooked red quinoa, rinsed and drained
- 1/2 tbsp coconut oil (or other oil)
- 3 garlic cloves, minced
- 2 cup diced sweet onion (about 1/2 large)
- 1 jalapeno, seeded if preferred and diced
- 1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 6 cups vegetable broth
- 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
- fine grain sea salt and black pepper, to taste
- 1/4 tsp cayenne pepper (or red pepper flakes)
- 2 handfuls Spinach or kale leaves, optional
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Black beans, cooked (1 1/2 cups)
- Coriander, ground (1/2 tsp)
- Cumin, ground (1 1/2 tsp)
- Jalapeno (1)
- Spinach or kale, leaves (2 handfuls)
- Sweet onion (2 cup)
- Sweet potato (350 g), large (1)
- Canned Goods
Vegetable broth (6 cups)
- Cooking & Baking
- Cayenne pepper (1/4 tsp)
- Chili powder (1 tsp)
- Coconut oil (1/2 tbsp)
- Garlic cloves (3)
- Sea salt and black pepper, fine grain (1)
- Pasta & Grains
- Quinoa, red (1 cup)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published November 30, 2012 (2 months ago).
427 people saved this recipe.
