Smoky Black Bean and Quinoa Soup


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This soup-er star is hearty and oh-so satisfying. It’s packed with tender bites of butternut squash and flavor-boosting ingredients that deliver depth and richness in every spoonful.

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Yields:
4 serving(s)

Total Time:
45 mins

Cal/Serv:
352

  • 1 1/2 tbsp.

    olive oil

  • 1

    onion, chopped

  • Kosher salt

  • 1/2

    medium butternut squash (about 12 oz.), peeled and cut into 3/4-inch pieces 

  • 1

    medium poblano pepper, cut into 1/4-inch pieces

  • 2

    cloves garlic, pressed

  • 1 1/4 tsp.

    ground cumin

  • 1

    canned chipotle in adobo, finely chopped, plus 1 tbsp. adobo 

  • 3 c.

    low-sodium vegetable broth 

  • 1

    14-oz can diced fire-roasted tomatoes

  • 1/2 c.

    quinoa, rinsed

  • 1

    15-oz can black beans, rinsed 

  • 1/3 c.

    cilantro, chopped, plus leaves for sprinkling

  • 1/3 c.

    roasted pepitas

Directions

Power Up: Want an extra hit of protein? Fold in shredded rotisserie chicken, cooked ground turkey or pork, or leftover roasted shrimp when adding black beans and heat through before serving.

NUTRITIONAL INFORMATION: About 355 calories, 12.5 g fat (1.5 g saturated), 14 g protein, 821 mg sodium, 52 g carb, 12 g fiber

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