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Smoky Black Bean and Quinoa Soup
Ingredients
1 1/2 tbsp.
olive oil
1
onion, chopped
Kosher salt
Spices and Seasonings
12 oz.
butternut squash, cubed
1
poblano pepper, diced
2
cloves garlic, pressed
1 1/4 tsp.
ground cumin
1
canned chipotle in adobo, chopped, plus 1 tbsp. adobo
3 cups
vegetable broth
1 can (14 oz.)
fire-roasted diced tomatoes
1/2 cup
quinoa, rinsed
1 can (15 oz.)
black beans, rinsed
1/3 cup
cilantro, chopped
1/3 cup
roasted pepitas
Instructions
STEP 1
Heat oil in Dutch oven on medium. Add onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, 6 minutes.
STEP 2
Add squash and poblano, cooking for 4 minutes. Stir in garlic and cumin, cooking for another minute.
STEP 3
Stir in chipotle and adobo, then add broth and bring to a boil. Stir in tomatoes and quinoa, reduce heat, and simmer gently for 12 to 14 minutes until quinoa is tender.
STEP 4
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.
Nutrition Facts
(per serving)
Calories:
1406 calories
Servings:
4 servings
Carbohydrates:
52 g
Fat:
12 g
Fiber:
12 g
Protein:
14 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
45 minutes