Black Bean, Sweet Potato, and Red Quinoa Soup

Vegan, gluten-free, nut-free, soy-free

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This hearty soup is filled with sweet potato chunks, fluffy red quinoa, black beans, and is seasoned with cumin, coriander, and chili powder. While it’s a good soup on it’s own, it really shines with toppings like avocado, cherry tomatoes or salsa, cilantro, crushed corn chips, and green onion, giving it a Tex-Mex flare.

Yield
4-6 servings
Prep Time
20 Minutes
Cook time
20 Minutes
Total Time
40 Minutes

Ingredients:

  • 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 (I used 1/2 tsp salt or a bit more)
  • 1/4 tsp cayenne pepper (or red pepper flakes)
  • 2 handfuls Spinach or kale leaves, optional
For the toppings
  • avocado
  • corn chips
  • cilantro
  • cashew cream
  • lime juice
  • tomatoes or salsa
  • green onion

Directions:

  1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
  2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
  3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
  4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
  5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
  6. Feast on tasty, vibrant comfort food!

Note: Feel free to use butternut squash in place of sweet potato.

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