Blistered Vegetable Quinoa Sausage Soup

This hearty and comforting soup is layered with the robust flavors of roasted vegetables, chewy sausage, grassy quinoa, earthy beans, and smoked cheese. The result is a bold, protein-packed soup that’s sure to help you feel extra cozy on a winter night. For a Mexican twist, swap the chicken or turkey sausage for smoky, spicy chorizo. The soup makes excellent leftovers, but you’ll need to add additional liquid as the quinoa will soak up the water as it sits. 

This recipe originally appeared on alive.com as “Blistered Vegetable Quinoa Sausage Soup.”

Blistered Vegetable Quinoa Sausage Soup

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Servings

5

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Ingredients

• 2 large red bell peppers seeded and quartered
• 12 oz cherry tomatoes
• 1 medium yellow onion sliced into 1 inch wedges
• 2 garlic cloves chopped
• 4 tsp grapeseed or avocado oil divided
• 1/2 tsp salt
• 1 lb chicken or turkey sausage
• 2 tsp chili powder
• 1 tsp dried oregano
• 3/4 tsp cumin
• 3/4 cup quinoa
• 2 cups canned or cooked black beans
• 1 cup frozen corn
• 1 lime juiced
• 5 Tbsp Pumpkin seeds
• 1 1/2 cups shreded smoked cheddar cheese
• 1 cup chopped fresh cilantro

Ingredients 2 large red bell peppers seeded and quartered 12 oz cherry tomatoes 1 medium yellow onion sliced into 1 inch wedges 2 garlic cloves chopped 4 tsp grapeseed or avocado oil divided 1/2 tsp salt 1 lb chicken or turkey sausage 2 tsp chili powder 1 tsp dried oregano 3/4 tsp cumin 3/4 cup quinoa 2 cups canned or cooked black beans 1 cup frozen corn 1 lime juiced 5 Tbsp Pumpkin seeds 1 1/2 cups shreded smoked cheddar cheese 1 cup chopped fresh cilantro

Servings 5 Print Recipe

Instructions

1. Heat oven to 400 F. Line rimmed baking sheet with parchment paper.
2. In bowl, toss red peppers, tomatoes, onion, and garlic with 2 tsp oil and salt. Spread out on prepared baking sheet and roast in preheated oven for 35 minutes, tossing once halfway through. Turn on oven broiler and heat until vegetables have some blackening, about 5 minutes.
3. In large saucepan, heat remaining 2 tsp oil. Remove sausage from casings and add to pan, breaking meat into pieces. Heat until sausage is cooked through. Add chili powder, oregano, and cumin to pan; heat 30 seconds. Place 6 cups water, quinoa, black beans, and cooked vegetables along with any juices into saucepan. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes, or until quinoa is tender. Add corn to pan and heat 1 minute.
4. Ladle soup into serving bowls and squeeze in lime juice. Top with pumpkin seeds, cheese, and cilantro.