Pinto Beans, Sweet Potatoes, and Quinoa in Tomato Broth
1 1/2 cups canned pinto beans
1 cup quinoa, rinsed
7 cups chicken or vegetable stock
1 T extra-virgin olive oil
1 small yellow onion, minced
2 large cloves garlic, minced
1 tsp ground cumin
1 tsp minced fresh oregano or 1/2 t dried oregano
1 bay leaf
Salt and pepper
1 1/2 cups canned tomatoes, finely diced, with juice
1 orange sweet potato, peeled, diced small
Rinse pinto beans and set aside.
Place quinoa in small pot and cover with 1 1/2 cups stock. Bring to boil, immediately turn down to simmer, cover, and cook until quinoa has absorbed all liquid (about 15 minutes). Keep warm.
Heat olive oil in 4-quart pot over medium heat. When hot, add onion and cook until soft around the edges (4-5 minutes). Add garlic and chipotle chile and cook 1 minute more. Add cumin, oregano, bay leaf and a little salt and pepper. Cover with remaining stock and diced tomatoes with their juice. Bring to a simmer and cook 10-15 minutes to allow stock to become well-flavored. Add sweet potato and simmer 10-15 minutes more, until sweet potatoes are tender.
Add pinto beans to broth and bring back to a simmer. Divide warm quinoa among deep bowls. Ladle hot broth into bowls.
Garnish with a dollop of plain yogurt, avocado and green onion. If Daniel's not into it, I'll add crushed tortilla chips to his soup as well.
The Mothering Recipe calls for a roasted chipotle pepper in the soup and suggests topping with lime, cabbage, feta or radishes as a garnish.