Quinoa Pumpkin Black Bean Soup


Colorful, super healthy, vegan, low cal yumminess.

  • Roast chunks of butternut squash at 450 degrees.
  • Saute chopped onion and red bell pepper in a medium stockpot.
  • After five minutes add cumin, garlic, one bay leaf, oregano and a pinch cayenne. Saute 3 minutes.
  • Add 2 cups vegetable stock. Bring to simmer.
  • Add 1/2 cup Red Quinoa.
  • As it returns to a boil, add 2 more cups broth and one can pumpkin puree.
  • Cook for 15 minutes.
  • Finish by adding one large can rinsed black beans and chunks of roasted butternut squash. Heat through.
  • As a garnish, serve with limes, avocado and cilantro.


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Fortitude Digs Deep to Give Back

Over 15 Fortitude reps volunteered their time, energy and muscle to help Families in Transition with their Hollows Community Garden.

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Lisa Maria-Booth Receives Outstanding Women in Business Award

NH Business Review has selected Lisa to receive this esteemed award to recognize her professional accomplishments, leadership and vision.

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