Quinoa Harvest Soup 1/2 cup chopped onion 2 tablespoons olive oil 3 - 4 cloves garlic, minced 2 15 ounce cans black beans, rinsed and drained 2 cups peeled and cubed sweet potato 2 cups chopped zucchini 3 1/2 cups water 2 cups vegetable broth 1 6 ounce can tomato paste 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano, crushed 1 cup quinoa, rinsed and drained Salt Ground black pepper Plain Greek yogurt and/or snipped fresh cilantro (optional) In a 5- to 6-quart Dutch oven, cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If you like, top each serving with Greek yogurt and/or cilantro.
Posted on: Fri, 12 Dec 2014 17:37:38 +0000
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