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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 254.9
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 318.2 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 8.9 g

View full nutritional breakdown of Spicy Navajo Soup calories by ingredient
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Spicy Navajo Soup

Submitted by: THEWALNUT

Introduction

I love soup and I love foods with a southwestern feel so I decided to whip this up after a soup I had a long long time ago. I love soup and I love foods with a southwestern feel so I decided to whip this up after a soup I had a long long time ago.
Number of Servings: 8

Ingredients

    2 tsp olive oil
    1.5 c onion
    4 small red potatoes
    2 chilies, I used mystery dried spicy peppers
    6 roma tomatoes (or other tomatoes)
    1 clove of garlic ( I use Georgian Fire)
    1 can of white beans (or soak your own ahead of time)
    1/8 cup of quinoa
    1 large carrot skinned
    dash of salt
    dash of cumin
    dash of celery seed
    dash of garlic powder
    pepper to taste

Directions

Put 2 tsp of olive oil into a large pot and bring to medium heat.
Chop your onion and add to warm oil in pot.
Chop chilies and drop into pot, mix with onions.
Cook until onions begin to become clear.
Using peeler, peel chunks of carrot into pot.
Chop garlic and add to pot.
Add salt, cumin, celery seed, garlic powder, and pepper.
Cook until peppers begin to rehydrate, then add 2-3 cups of water and let stew.
Add cubed potatoes and let cook for about 10 minutes.
Add chopped tomatoes and let cook for about 8 minutes. Add quinoa and beans, and two more cups of water. Let cook for 20 minutes.

Soup is ready as soon as quinoa is cooked although I like to let mine simmer for longer.

Serving Size: ~ 8 cups of soup

Number of Servings: 8

Recipe submitted by SparkPeople user THEWALNUT.






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