This week enjoy black bean and quinoa soup. Packed with delicious ingredients makes this soup a must have and it is 100% vegan too! Read the bottom of the recipe to see how you can add more protein to power up your day!
Total Time: 45 Mins Servings: 4
Calories: 355kcal Carbohydrates: 52g Protein: 14g Fat: 12.5g
Ingredients/ Equipment:
- 1 1/2 Tbsp. olive oil
- 1 onion, chopped
- Kosher salt
- 1/2 medium butternut squash (about 12 oz.), peeled and cut into 3/4-inch pieces
- 1 medium poblano pepper, cut into 1/4-inch pieces
- 2 cloves garlic, pressed
- 1 1/4 tsp. ground cumin
- 1 canned chipotle in adobo, finely chopped, plus 1 tbsp. adobo
- 3 cups low-sodium vegetable broth
- 1 14-oz can diced fire-roasted tomatoes
- 1/2 cup quinoa, rinsed
- 1 15-oz can black beans, rinsed
- 1/3 cup cilantro, chopped, plus leaves for sprinkling
- 1/3 cup roasted pepitas
Directions:
- Heat oil in Dutch oven on medium. Add onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, 6 minutes.
- Add squash and poblano and cook, stirring occasionally, 4 minutes. Stir in garlic and cumin and cook 1 minute.
- Stir in chipotle and adobo, then broth, and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat, and simmer gently, covered, until quinoa is tender, 12 to 14 minutes.
- Stir beans into soup and cook until heated through, about 3 minutes. Stir in cilantro and serve topped with pepitas and additional cilantro if desired.
Power Up: Want an extra hit of protein? Fold in shredded rotisserie chicken, cooked ground turkey or pork, or leftover roasted shrimp when adding black beans and heat through before serving.
Original recipe can be found at goodhousekeeping here!
