Developed by Chef Anne Thornton and photo from The Kitchen Girl
This Smoky Black Bean and Quinoa Soup is a hearty and flavorful meal that is perfect for a cold winter day. It features a combination of plant protein-rich black beans and quinoa, as well as nutrient-packed sweet potatoes. The soup is seasoned with oregano, cumin, cayenne, chili powder, and chipotle powder for a deep, smoky flavor. Topping the finished product with fresh cilantro adds a bright and refreshing touch. This one-pot soup is super easy to throw together and can be made in advance and reheated for a quick and satisfying meal any day of the week.
1 cup uncooked quinoa, rinsed
3/4 cup tomato paste
3/4 T avocado oil
3/4 cup onion, chopped
3 garlic cloves, chopped
2 cups water
2 T chili powder
1 T ground cumin
1 1/4 T chipotle powder
1/4 tsp cayenne
1 1/2 tsp dried oregano
14 oz can crushed tomatoes
1 can black beans, rinsed and drained
1 1/2 cup sweet potato, diced
1 1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup fresh cilantro, chopped
1 T sea salt and add more to taste
Start by heating the oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 6 minutes.
Add the sweet potato, quinoa and let cook for 4 minutes. Add the tomato paste, garlic, chili powder, cumin, cayenne, chipotle powder, and oregano, cook and stir 5 minute to release the flavors. Stir in the tomatoes, black beans, bell peppers and cook for 3 minutes then add the water. Season to taste with salt.
Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 20 minutes. Remove from the heat, and stir in the cilantro then salt to taste. Enjoy!