When the weather is cold and wet nothing is better than a warm bowl of soup. I admit that I could eat soup just about everyday and be happy so I was eager to try this recipe when I ran across it here. It is full of healthy protein, fiber and phytonutrients… and it is very tasty too! I modified the recipe a bit when I cooked it– primarily to reduce sodium. I used dried beans that I cooked in the crock pot instead of canned beans– quick, easy, cheap and NO sodium. I also substituted pumpkin puree for the cubed pumpkin because I had it in my freezer. If you don’t have pumpkin, sweet potatoes would make a good substitute. I used low sodium vegetable broth and the resulting soup was very tasty and filling.

Quinoa Black Bean Pumpkin Soup

Quinoa Black Bean Pumpkin Soup

Print Recipe

Hearty and filling soup full of healthy and nutritious ingredients.

• CourseSoups and Stews

Servings	Prep Time
4-6 Servings	15 minutes

Cook Time	Passive Time
20 minutes	8-12 hours if precooking beans in crock pot

Servings Prep Time 4-6 Servings 15 minutes

Cook Time Passive Time 20 minutes 8-12 hours if precooking beans in crock pot

Quinoa Black Bean Pumpkin Soup Print Recipe Hearty and filling soup full of healthy and nutritious ingredients. CourseSoups and Stews Servings Prep Time 4-6 Servings 15 minutes Cook Time Passive Time 20 minutes 8-12 hours if precooking beans in crock pot Servings Prep Time 4-6 Servings 15 minutes Cook Time Passive Time 20 minutes 8-12 hours if precooking beans in crock pot

Ingredients

For the Soup

• 1 TBS olive oil
• 1 onion diced
• 5 cloves garlic diced
• 1 Red Chili Pepper diced
• 3 cups Pumpkin cubed
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp powdered sugar
• 1/2 cup quinoa
• 1 20 0z can black beans drained and rinsed
• 5 cups low sodium vegetable broth
• 2 Bay Leaves

For the Garnish

• 1 avocado cubed
• Handful cilantro chopped
• 1 Lime cut into wedges

Servings: Servings

Instructions

1. Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
2. Add pumpkin and spices and cook for a couple minutes.
3. Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
4. Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
5. Served garnished with cilantro, avocado and lime juice. Enjoy!

Recipe Notes

Recipe adapted from AvocadoPesto.

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