This colorful soup is loaded with nutritional benefits. Bell peppers are high in fiber and vitamins A and C, quinoa is a complete protein, and beans are high in protein and fiber. Feel good soup at its finest!
Ingredients
Ingredients:
1 small yellow onion
4 cloves of garlic
2 bell peppers
1 poblano pepper (seeds and stem removed)
1 can or 2 cups of cooked pinto beans
1 cup of quinoa
8 cups of veggie broth
1 teaspoon of oregano
2 teaspoons of cumin
½ teaspoon of chipotle powder
½ teaspoon of smoked paprika
1 teaspoon of sea salt
Pepper to taste
Suggested Toppings:
Avocado
Cilantro
Tortillas
Jalapeno
Preparation
Dice onion and add to a large pot on medium heat. Add a splash of water if onions begin to stick. Cook for 4-5 minutes. Mince garlic and add to the pot with the onions. Cook for 2-3 minutes until fragrant. Chop bell peppers and poblano pepper (making sure to remove seeds and stems) and add to the pot, along with ½ teaspoon of oregano and a pinch of salt and pepper. Cook for 5-6 minutes or until peppers start to soften. Add vegetable broth, beans, and remaining seasoning and bring to a boil. Let boil for 5 minutes before adding quinoa and reducing to a simmer. Let simmer for 15 minutes. Add toppings and enjoy!
Recipe Origin: