It's been a long and busy week - hence the lack of posting. Yet, despite the hectic pace of things lately, I've been really happy with our eating. Cooking healthy meals has become a habit.
I've been on a soup bender - something about the dregs of winter, with spring around the bend, has made me eager for hot, nourishing soups. I made our old favorite lentil soup last Friday, a big pot of carrot soup midweek, and tonight I threw together a fairly awesome black bean, sweet potato, and quinoa soup. I made up the entire recipe based on things we had in the refrigerator and pantry. More than anything else, this is what I've learned from my Fresh 20 membership: the ability to think about how ingredients on hand can go together in a way that is sort of parallel to spacial reasoning.
So. Without further adieu: Vegan Black Bean, Sweet Potato, & Quinoa Soup.
2 tablespoons olive oil
1/2 onion, diced
5 cloves garlic, crushed
1 sweet potato, diced
1/2 teaspoon oregano
1/2 teaspoon cumin
1/8+ teaspoon cayenne
1/2 teaspoon salt
1 can black beans, rinsed and drained
1 can diced unsalted tomatoes (if salted, adjust added salt)
1/2 - 1 can water (rinse out the tomato can into the pot)
1 box vegetable stock
1 cup quinoa, rinsed
1 cup frozen spinach
Saute garlic and onion in olive oil until onions are softened. Add the diced sweet potatoes and seasonings; saute another couple minutes. Add everything else except the spinach and bring to a boil; reduced to a simmer for about 10 minutes. Taste to make sure sweet potatoes and quinoa are cooked. Add frozen spinach and heat through.
You could easily make all sorts of substitutions to this based on what you have. One of the things I liked so much about the soup is how beautiful it was - all the colors! Some yellow corn would have added even more color.