It is officially fall, which means all I want is scarves, excessive amounts of hot chocolate, all things pumpkin flavored and scented, and nice warm soup!
I have never made a soup. This recipe was my first, and I’ll admit I was kind of nervous about it! For a few minutes I was worried the soup would not thicken up, but fortunately everything went splendidly and tasted even better. Then after it was all said and done I had scrumptious leftovers for the rest of the week and only one pot to clean! Huzzah!
Over the course of the next several months, I would expect more soups to be coming your way if I were you! It’s officially fall, and this recipe is officially a new favorite. Hope you like it!
- 1 Tablespoon olive oil
- 1 onion, chopped (I used yellow, but any would work!)
- 5 cloves garlic, minced
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon oregano One 6 oz can tomato paste
- Two 15 oz (or one 29 oz) cans of black beans, rinsed and drained
- 32 oz vegetable stock
- 1 sweet potato, peeled and cut into bite sized chunks
- salt and pepper to taste
- 1 cup dry quinoa
- Avocado slices, chopped cilantro for garnish (optional)
Homemade Tortilla Chip Ingredients:
- 1 whole-wheat tortilla (makes 6 chips)
- 1 Tablespoon olive oil
- Salt and garlic powder to taste
- Preheat a large heavy soup pot with the oil over medium heat with
- Add the onions to the hot pan and cook for about 10 minutes, or until they are soft and begin to brown.
- Once the onions are soft and beginning to brown, add the garlic to the pot and cook for another 2 minutes, stirring occasionally.
- Measure out your spice ingredients- chili powder, cumin, and oregano- in a small bowl and mix.
- Add the spices and tomato paste to the pot and cook for another 2 minutes- stirring constantly.
- Add the beans, vegetable stock, sweet potato chunks, and salt and pepper to the pot. Cook for another 5 minutes, then add in the quinoa.
- Once the quinoa has been added, cook for another 20-30 minutes, or until the quinoa and potatoes are soft and cooked through, and the chili has thickened. Stir frequently.
- Garnish with avocado slices, warm tortilla chips, and chopped cilantro (if desired).
Homemade Tortilla Chip Directions:
- Once the quinoa has been added to the soup, preheat the oven to 350 degrees.
- Spray a baking sheet with a light layer of no-stick cooking spray
- On a cutting board, use a pizza cutter to slice a tortilla into 6 triangles.
- Brush a thin layer of olive oil on the top of each triangle and arrange on a baking sheet.
- Sprinkle with garlic powder and salt (or other spices as desired).
- Bake for 5 minutes, or until crispy and light brown. Enjoy!
Notes and Tips!:
- Yield: 6 hearty bowls
- If the chili gets too thick for your liking, just add a little bit of water!
- Will keep well stored in an airtight refrigerated container for several days.
- There is a lot of cumin and chili powder in this recipe, but do not be worry- it is too spicy! I personally am not a spicy fan and actually found this quite mild. If you do want to spice things up again, try adding more cilantro, a dash of lime juice to your bowl, or more cumin!
- Source: Milk Free Mom
- If you like this recipe, check out my Homemade Wheat Thins, Quinoa Burgers, and Sweet Potato and Goat Cheese Quesadillas!