We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread.  When traveling with food allergies sometimes you end up eating the same thing over and over.

I like to make this soup when I make Chili for the nightshade eaters.  I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili.  It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!

This soup reheats well and I love to add tons of cilantro, avocado and lime on top.  Enjoy!

Quinoa Black Bean Soup aka Nightshade-free Chili

• Servings: 6 cups
• Time: 40 minutes
• Difficulty: easy
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Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 7 cloves garlic minced
• 1 can pumpkin puree
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 cup quinoa
• 1 can black beans
• 5 cups broth
• 2 bay leaves (I like to use fresh bay leaves)

Toppings

• avocado
• cilantro
• lime wedges

Directions

1. Add oil to soup pot over medium heat.
2. Add onions and stir till soft.
3. Add garlic and cook for just a minute.
4. Add pumpkin and spices to the pot and stir until heated.
5. Add broth and quinoa and bring to a boil.
6. Once boiling add beans and bay leaves.  Bring back up to a boil and simmer till the quinoa is cooked through.
7. Serve with avocado, cilantro and a squeeze of fresh lime.