Can winter fare be both vibrant and comforting? I think this colourful soup is proof that it can. Sometimes it feels difficult to pack in as many bright coloured vegetables and fruit into one’s diet this time of the year, but it’s certainly possible. Just think of all the bright colours in season right now – winter squash galore, sweet potatoes, kale, pomegranates, citrus, radish, apples, cranberries, pears, persimmons, etc. If you feel yourself in a cold weather food rut, try busting out some of these into your shopping cart each week. The pop of colour will instantly boost your mood no matter what the weather is like outside. And if it doesn’t, well at least they are pretty to photograph!
Last week, I picked up a couple sweet potatoes because it had been a while since I had any. I usually prefer squash over sweet potatoes, but it’s nice to change it up once and a while. This hearty soup is filled with sweet potato chunks, fluffy protein-packed quinoa, black beans, and is seasoned with cumin, coriander, and chili powder. While it’s a good soup on its own, it really shines with toppings like avocado, cherry tomatoes or salsa, cilantro, crushed corn chips, and green onion, giving it a Tex-Mex flare. Cashew cream would also be nice on top too, as I used in my Raw Taco Salad recipe. If sweet potatoes aren’t your thing, feel free to use butternut squash in its place.
This was hands down, the most fun bowl to eat so far this season!
Black Bean, Sweet Potato, and Red Quinoa Soup
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Inspired by: Sprouted Kitchen & Coconut & Quinoa
Yield: 4-6 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
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. Meanwhile, heat oil in a large wok or 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 optional spinach. Season with salt and pepper to taste, adding more spice if desired.
5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
6. Feast on tasty, vibrant comfort food!
Updates!
I did some major updating on my FAQ page, adding some common questions and I also wrote an update on my knee injury in the running section.
Well, we’re off to our first Christmas party of the season tomorrow and Sunday is going to be dedicated to picking out our tree and decorating. It should be a festive one….just what I love this time of year. Have a great weekend!
This is great and even though it is the end of January in AZ, this is still a great lunch or dinner. Chardonnay or a nice Merlot would be nice!
Wow! This looks amazing! I can’t wait to try this!
This recipe makes such a great hearty and tastey soup.
This looks amazing! I am making this tomorrow! :)
I tried out this soup recipe last night and was blown away! Absolutely amazing– super easy to make and very satisfying! Red quinoa is my favorite. :)
Hi Angela, I just made the soup and loved it! My husband ate two bowls. I used the Williams Sonoma Ancho-Chili salt free seasonings, along with the roasted onion and garlic powders for additional flavor. I added the fresh cilantro and lime afterwards…delicious! I try to cook with no salt and found the WS salt free brands flavor savers! Thank you ans I live on Happy Trail cookies!
Made this tonight. Used both sweet potatoes and butternut squash and turned out very good. Had the right kick for such a chilly day, thanks for the recipe!
Hey Angela,
just wondering do you make your own vegetable broth? If so, how?
Made this yesterday. The only disappointing thing was that I didn’t double the batch! So delicious! I enjoyed using my new dutch oven for the first time too. Thank you Angela! I’m really looking forward to your cookbook!
OMG, I made this tonight and it was amazing! I used white quinoa and used 1 tsp cumin (no coriander). Seriously, so good!
Made this recipe the other night–it was a hit. I’m eating the leftovers as I type! (Well, in between typing.) Fiance snarfed it down, but not until after he’d declared it smelled like B.O. He of course recounts that last bit, and has changed the party line since he liked the soup, appreciated how healthy it was, and is afraid I just might stop making good things for him to eat. :) Owning the kitchen is a powerful position. Thanks for the great recipe! :)
My husband made this tonight! It was delicious, I couldn’t stop eating it.
Love your blog! Finally, someone who doesn’t faux meat and tofu everything!
Made this with tomatoes and avocados and LIME juice, squeezed fresh on it. So amazing, reminds me of the chili/lime flavor you get at Thai restaurants. This is a favorite soup, a sort of Mexican/Thai mash up.
Thank you and keep it coming! Your dishes are taking me through my pregnancy…
This is one of the greatest kitchen successes I have had in a while! Thanks!
I made this soup today but had to make a few minor adjustments.. I used water instead of broth and probably as a result the soup tasted too plain. So I blended a fresh tomato and a handful of cilantro with a few ladles of the soup, This added a nice zest that my soup was lacking. Also, I’d never used sweet potatoes in soup before and found they got a little too soft after the soup sat for a little bit… Not too bad, but next time I won’t boil as long.
A tasty and healthy soup, I’ll surely make again!
I made this and it was fantastic!!!!
I made this today in Ecuador with leftover black beans and camote (Ecuador’s sweet potato equivalent with a brilliant purple color) and Swiss chard. Delicious! I linked your recipe from my blog, homelessvagabonds.wordpress.com. Thanks for the healthy inspiration!
This is my new favorite soup! I didn’t add much of the chili pepper and used a small red hot pepper, not sure what kind, it is delicious! Oh and I used less water/broth about 4 cups instead of 6.
Soup is the perfect thing for those cold winter days and the chilly fall ones as well. It’s starting to get cold where I am and I’m definitely excited to open up my soup cookbooks and start working on some warm meals. I think this would be a great addition to my recipes and definitely something I’d like to try because it’s so full of healthy (and yummy) ingredients.
Could I substitute regular quinoa?
yes, for sure!
SO PERFECTLY GOOD!!!! I just made this for lunch and am hooked.
Do you make your own veggie broth? If so would you share the recipe. Thanks, love your site
Do you use actual sweet potatoes or yams for this? The color in the picture would suggest yams…I know people use the names interchangeably, but the flavors are so different between the two I wanted to be sure…
I just discovered your blog for the first time earlier this week. This soup jumped out at me, and I made it earlier tonight. Perfect food for a blizzard night! Can’t wait to try more of your recipes :)
I tried this tonight along side black bean tostadas…so delicious! Thanks for another great recipe.
This soup is divine and pretty easy to make. Loved the layering of flavors. The cilantro garnish and lime juice were superb additions. Thanks Angela :)
I’ve been wanting to make this for ages and finally made it today. YUM! And so beautiful!
Thank you. Tried this tonight and added celery,corn, carrots a red, green and yellow pepper. Loved it.
This is the best soup ever! I had left over sweet potato and a ripe avocado so I gave it a try tonight.. It’s going in my personal recipe book!
I didn’t have tostitos so I just toasted a fajitas and it was really good. Thanks for the great recipe!! :)
ALLL of your recipes LOOK GOOD ! its late right now and i’m starving from looking at your gorgeous pictures of your creations !
This was amazing! First time using red quinoa- the nutritional info was off the charts! Thanks for introducing me to it!
Soup is probably one of my favourite meals to eat and I just have to say that this soup, is by far the best I’ve ever had!! There are so many wonderful flavours that go so well together and it keeps me satisfied until my next meal:) Thank you so much for posting it. I’ve since shared it with many others who love it too:)
I made this last night and it was amazing. I will be making this on a regular basis. Thank you so much.
I have a question about a vegetable broth. I tried to find recipes on your website how to make it. I don’t like buying it in a package, could you experiment and tell us how to make it ourselves:) haha THANK YOU!!!
This turned out great& I didn’t have any greens to add! An interesting mix of flavors and textures. I added cilantro, chopped tomato and green onions when served, they really add a nice punch. Will make this recipe again.
Greetings! I’m making this today, along with another soup for the week. The kitchen smells great & I’m eagerly looking forward to this savory meal!~
Any idea how this freezes with the quinoa? I’m always worried it’ll absorb too much liquid!
This is the BEST soup I have ever had. Not even kidding. I am a huge fan of soup and make soup ALL. THE. TIME. But this…I could eat this every day and not tire of it.
Wow! Look at the babes on this blog… Let me know if any of you would like a chef at home ;)
Could you blend it and freeze it, so its easier to store and reheat and stuff?
Looks gorgeous and delicious btw :)
My family and I love this recipe, it has become a staple and a favorite! Thank you for your wonderful recipes!
I’ve made this soup a few times and I love, love, love it! I usually eat it within a few days, but I have a bit left. I’m thinking I can keep reheating and using for a week. Any advice on if that’s really okay?
I wish people would only post if they make it!
Loved this recipe. Found it through a friend. Even my husband liked it. Thank you!!
So glad to hear you and your husband enjoyed the soup, Janell!
I made this last night, and it was delicious! It was very easy to make too. Thank you for this healthy and delicious recipe. It was so good I had another bowl for breakfast!
Hi Angela,
I plan on freezing this soup. The recipe says to wait until just before serving to add the quinoa, beans and cayenne. do you think I can throw that in the soup before freezing it? Or should I wait until it thaws and I’m ready to serve?
Hi Victoria, Feel free to cook the soup in full, and then freeze. You’ll have a nice, ready-made meal that thaws and reheats beautifully!
Hi Angela,
Thanks for sharing this recipe, Really I cannot wait sure am going to try this today!
Keep sharing :-)
Thanks,
Hema
Hi Hema, I hope you enjoyed the soup! It’s an old fave around here. :)
I love this soup.I am going try it.I feel this is a best way for meal replacement and help me to lose weight.One thing i love about this is its full of different vegetables and it add different flavors.
Hi there. I am in love with this recipe and have been making it for a while now. I am starting a new blog to basically write about life as a mom trying to be healthy and balanced … you know the ongoing quest but the url is at indiefatigable.com. It will be one of my first posts. I keep telling friends how I am going to use this soup as kind of a base for my healthier eating goals. I wanted to refer to it or even put it in my blog but I wanted to ask permission. May I either copy this (and one of your pics) and post a link to credit you or do you have specifications for me to share this on my blog. Please let me know what you prefer. Thanks so much!
Hi Jacqueline, Thanks for the recipe love, and congrats on the new blog! I’m so flattered that you’d like to feature one of my recipes. If you haven’t changed the recipe, I prefer that you simply link to the original post. You are welcome to use a photo with credit to Angela Liddon, along with the link. If you have changed the recipe significantly, however, feel free to post it along with your changes and a link back to the original recipe. I hope this helps and please let me know if you have any other questions! Happy blogging :)
PS… I was making this soup just now which made me think about it and send you this request :)