This soup has become one of my favorites. The seasonings along with the combination of vegetables, beans and quinoa are incredibly delicious. This soup smells amazing with the cinnamon and nutmeg in there. It is a combination I was nervous to try but so thankful I did! I adapted this recipe off of a blog called ohsheglows. -Kristin
1 T. olive oil
2 large carrots, peeled and chopped
1 medium sweet onion, finely diced
1 medium zuchinni, chopped
3 cloves garlic, minced
6 c. water
3 vegetable or chicken boullion cubes
1 (15 oz.) can diced tomatoes
1 c. red quinoa or regular quinoa, uncooked
1 t. curry powder
pinch or 2 of cinnamon
pinch of ground nutmeg
1/2 t. seasoned salt
1/2 t. salt
freshly ground pepper to taste
2 cans black beans, rinsed and drained
2-3 c. baby spinach leaves, well rinsed and roughly chopped
Heat oil in a large soup pot. Add the chopped onion and carrot. Saute over medium heat until onion is translucent. Add the remaining veggies and saute for about 3-5 minutes.
Pour in water, boullion, diced tomatoes, quinoa, curry powder, cinnamon, nutmeg, seasoned salt, salt and pepper.
Bring to a boil and simmer gently 15-20 minutes.
Stir in black beans and spinach, stir well, cover and simmer on low for 15-35 minutes.
Taste the seasonings and add more seasoned salt if necessary.