Sweet Potato Black Bean Soup with Quinoa

INGREDIENTS

whole sweet potatoes peeled & diced (= about 4 cups)

whole jalapeño diced (take seeds to bring down spice)

whole red onions, medium diced

1 tbsp

garlic minced

whole bell peppers diced (=about 2.5 cups)

1 tsp

chipotle chili powder

1 can

diced green chiles

2 cans

black beans canned, rinsed

1/2 tsp

coriander

drops cumin essential oil food grade (can replace with 1.5 tsp of ground cumin)

1 tsp

sea salt taste, then add more if needed

1 1/2 tsp

black pepper taste, then add more if needed

1 tsp

applewood smoked salt taste, then add more if needed (found in Greatest Grains' spice section)

1 1/4 qt

vegetable broth

2 cups

water add as needed to gain desired consistency of soup

3 tbsp

lime juice

bunch cilantro chopped (save some for quinoa and serving)

bunch parsley chopped (save some for quinoa)

3 tbsp

olive oil

1 1/2 cups

quinoa, uncooked

3/4 qt

vegetable broth

whole red onion diced

2 tsp

garlic minced

1 tsp

salt

1 tsp

black pepper