Quinoa, a grain-like edible seed, has gained popularity in recent years. I’ll admit to not being a huge fan of the stuff but I do like variety in my diet and in this chowder-like vegetarian soup it works well.

Sun Oven Southwestern Black-eyed Pea Soup


2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, chopped

1 red bell pepper, seeded and chopped

1 poblano pepper, seeded and chopped

2 cups butternut squash, peeled and diced

1/4 teaspoon ground ancho chile

1 can (15 ounces) black eyed peas, rinsed and drained

1 can (14 1/2 ounces) diced tomatoes with chili peppers

4 cups vegetable broth

2 teaspoons dried oregano

3/4 cup frozen corn

1 cup cooked quinoa, prepared according to the package directions

1/3 cup chopped cilantro

1 lime, cut into 6 wedges

salt and pepper to taste


Set Sun Oven out to preheat.

Heat the oil in a Dutch oven. Add the onion, garlic, bell pepper, and poblano pepper. Cook, stirring often until vegetables soften, about 5 minutes. Stir in the next six ingredients, squash through oregano, cover and transfer to the Sun Oven. Cook until the vegetables are tender, 45 minutes to an hour. Stir in the corn and quinoa and continue cooking until heated, about 15 additional minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish with cilantro and lime.

Makes 6 servings.


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