Black Bean and Quinoa Soup

Black Bean and Quinoa Soup

from betterfoodguru.com
40 min
6 servings

This hearty vegan soup is full of Southwest flavors and textures. The ingredients are simple and it's really easy to make. It is tasty and packed full of plant-based protein and fiber.

Ingredients

  • 1 tbsp olive oil
  • 3 garlic cloves (minced)
  • 1 onion (chopped)
  • 4 carrots (peeled and chopped)
  • 2 celery stalks (chopped small)
  • 3 tbsp tomato paste
  • 1 cup quinoa
  • 30 oz black beans (2 cans drained)
  • 9 cups water
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 1 cup frozen corn
  • 1 bunch cilantro
  • 2 chipotle peppers in adobo
  • 2 avocados (peeled and diced)
  • 2 limes (cut in wedges)
  • 2 green onions (chopped)

Directions

  1. 1

    In a large pot, over medium heat, heat oil and fry onion and garlic for 5 minutes until fragrant.

  2. 2

    Add celery and carrots and cook for 5 minutes stirring occasionally.

  3. 3

    Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.

  4. 4

    Add 8 cups water, beans, quinoa and corn.

  5. 5

    In a high speed blender, combine half bunch cilantro, chipotle peppers and water. Blend until smooth and add to pot.

  6. 6

    Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.

  7. 7

    Garnish with chopped cilantro, green onion, lime wedges and avocado.