Another requested recipe from my birthday party on Saturday was my Southwestern quinoa and black bean soup. I used a few online recipes as inspiration, but the final result wasn't really based on any one particular source, so this recipe is what I wrote down as my final dish in my new recipe notebook. The notebook is a nice way to keep all of my recipes together rather than the scraps of paper in the junk drawer in our kitchen. I can't believe it took me this long to realize I should write down all of my recipes in a notebook to keep them all together.
This soup is similar to chili, so you might want to serve it with traditional chili accompaniments like saltine crackers, cornbread, cheese, etc.
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Southwestern soup |
Ingredients
- 28 oz crushed tomatoes
- 42 oz water or tomato juice
- 15 oz tomato sauce
- 14 oz petite diced tomatoes
- 1/2 onion, diced and sauteed
- 1/2 each red, yellow, and orange bell peppers
- 2 cups black beans (or a 14oz can)
- 3 cloves garlic, minced
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1/2 tsp oregano
- 1 1/2 tsp salt
- 1/2 cup quinoa
Directions
Put all of the ingredients into the slow cooker and cook on low for 8 hours.
I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) gmail.com. It's so much more cozy than a comment, plus we can have a real conversation!