From the blog For Love of the Table
1/4 c. olive oil
1 medium onion (about 7 oz.), cut in 1/3-inch dice (to make about 1 1/3 cups)
2 to 3 carrots (about 1/2 lb.), trimmed and peeled and cut in a 1/3-inch dice (to make about 1 1/3 cups)
2 ribs celery, trimmed and cut in 1/3-inch dice (about 1/2 to 2/3 c.)
3 cloves garlic, minced
1 t. cumin
1/2 t. paprika
1/2 t. coriander
1 medium (about 8 oz.) sweet potato, peeled and cut in 1/3-inch dice (to make 1 1/2 to 1 2/3 cup)
1 8 oz. chunk of butternut squash, peeled, seeded and cut in 1/3-inch dice (to make 1 1/2 to 1 2/3 cup)
1 14 oz. can (or half a 28-oz. can) peeled plum tomatoes, pulsed in the food processor to yield rough chop
1 quart chicken or vegetable stock
1 14 oz. can black beans, drained and rinsed
1/2 cup white quinoa, well rinsed and drained
Boiling water (or more hot stock), as necessary to achieve desired consistency
Warm the olive oil in a soup pot set over moderate heat. Add the onion, carrot and celery along with a good pinch of salt. Sweat until the onion is translucent and tender and the carrot and celery are just tender....about 15 minutes.
Add the garlic and spices and continue to cook until fragrant and sizzling. Add the squash and sweet potato, along with a good pinch of salt. Continue to cook for about five minutes, stirring regularly to make sure the vegetables are well coated with the seasonings and are not sticking to the bottom of the pan.
Add the tomatoes, stock, beans and quinoa. Stir well and bring to a boil. Check the seasoning again (adding salt as necessary). Cover the pot with a lid that is slightly ajar and reduce the heat to a simmer. Cook until the vegetables are tender and the quinoa has unfurled its germ...about 15 to 20 minutes. Correct the consistency with boiling water...or more hot stock...if the soup is too thick. Let the soup stand for 5 minutes off the heat. Check the consistency and seasoning again and serve.
Makes 2 to 2 1/2 quarts soup (or about 6 servings)
Notes:
The goal with the sweet potatoes and squash is to obtain 3 to 3 1/2 cups diced vegetables...if your sweet potato is small, use more squash...if it is large, use less squash. You could use all one or the other too...I just like the idea of the slight variation in color, texture and flavor.
If you prefer, you may use chickpeas instead of black beans.
The spices were measured with a slightly rounded spoon, rather than a level spoon.
The soup is delicious after the first day...but the quinoa will have absorbed more liquid. Be prepared to add a bit more water to the soup as it is reheating in order to obtain the consistency you prefer.
http://www.forloveofthetable.com/2016/01/quinoa-and-winter-vegetable-soup.html
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