This is a hearty soup that will satisfy everyone at your table. I really like the combination of savory spiced beans, with the sweetness of the tender sweet potatoes. Finish this soup off topped with a splash of lime juice, red quinoa, avocado and fresh herbs.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
½ cup uncooked red quinoa, rinsed and drained
1 cup water
¼ tsp salt
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
½ jalapeno, seeded and diced
1 large sweet potato peeled, medium dice
1 ½ tsp ground cumin
1 tsp chili powder
¼ tsp red pepper flakes
3-4 cups water
1 ½ cups cooked black beans (or one can rinsed and drained)
In a medium-sized pot, add ½ cup quinoa, 1 cup of water and ¼ tsp salt. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 10 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.
Meanwhile, heat olive oil in a large pot. Add onion and sauté for a few minutes over medium heat until translucent. Add garlic and jalapeño and cook for another minute. Then add the sweet potatoes and beans. Stir to combine.
Stir in the cumin, chili powder and crushed red pepper so they coat the vegetables.
Add 3 cups of the water and bring to a boil. Then reduce heat to medium and simmer for about 15-20 minutes uncovered, or until the sweet potatoes are tender. Add additional water as needed. Season with salt and pepper, to taste.
Just before serving, stir in lime juice. Check seasoning and add more salt or pepper as needed.
Garnish soup with red quinoa, cilantro, scallions and avocado.
NOTE: I don’t add the quinoa to the soup before serving because it soaks up the liquid. I like to add it at the end when I am serving the soup. Store any leftover quinoa in a separate container.