Black Bean, Sweet Potato, And Red Quinoa Soup

Name: Black Bean, Sweet Potato, And Red Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Servings: persons

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
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

1
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
2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and saute for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and saute for 5-7 minutes more.
3
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
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
5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Black Bean, Sweet Potato, And Red Quinoa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!