Someone recently told me, while laughing, that I chose the worst winter to come back to Massachusetts. Hah…Hah. Thankfully I really don’t have anything to compare it to. The last full winter I experienced was back in 2001. So far, I’ve shoveled 3 times, the last time was yesterday and in some weird way I enjoyed it. Other than that the truth is, I’m freezing…all the time…which leads me to my recent soup obsession. All I’ve been craving lately is a big, chunky, hot bowl of soup, the kind that warms your insides and fills you up. So, if you have some time on your hands and want to make the most delicious winter stew ever, I suggest you make this. I prepped all of my veggies the night before to save on time. (recipe from Oh She Glows)
- 1 cup uncooked red quinoa, rinsed and drained
- 1/2 tbsp coconut oil
- 3 garlic cloves, minced
- 2 cup diced sweet onion
- 1 jalapeno, seeded and diced
- 1 large sweet potato peeled and chopped into cubes
- 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
- 1/4 tsp cayenne pepper (or red pepper flakes)
- 2 handfuls Spinach or kale leaves
- toppings: avocado, cilantro, tomatoes, green onion
2. Meanwhile, heat oil in a large pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
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. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and spinach or kale. Season with salt and pepper to taste, adding more spice if desired.
5. Garnish soup with cherry tomatoes, cilantro, green onion & avocado.