Holiday Recipe Series: Courtenay Evans’ Black Bean Soup

Posted on December 20, 2012 by

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The days are starting to grow colder, and nothing warms the body from the inside out like a hearty soup. Local foodie Courtenay Evans of the PB&J Fund shared a mouth-watering recipe for black bean soup. Give this recipe a try and ward off the winter chill!

Black Bean, Sweet Potato, and Red Quinoa Soup black bean soup-email

Inspired from Oh She Glows

Yield: 4-6 servings

Ingredients

1 cup uncooked red quinoa, rinsed and drained
2 tbsp olive oil
6 garlic cloves, minced
1 large sweet onion, small dice
1 large sweet potato, chopped to 1/2-1 inch dice (2.5-3 cups)*
3 tablespoons ground cumin
2 tablespoons ground coriander
6 cups vegetable broth
1 cup black beans, dried, rinsed, and soaked overnight
fine grain sea salt and black pepper, to taste
1 bunch kale leaves, stems removed
Toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion, toasted pumpkin seeds

Instructions

Heat oil in a large pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Add the sweet potato and sauté for 5-7 minutes more.

Stir in the cumin, coriander, broth, dried quinoa and black beans. Bring to a boil and then reduce heat to medium and simmer for about 40 minutes uncovered, or until the beans are tender.

Just before serving, stir in the kale leaves. Season with salt and pepper to taste, adding more spice if desired.

Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

black bean soup full sm

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