Black Bean and Quinoa Soup
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 4 medium carrots peeled and chopped
- 2 stalks celery 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 peppers chipotle peppers in adobo
- 2 medium avocados peeled and diced (for garnish)
- 2 wedges limes (for garnish)
- 2 stalks green onions chopped (for garnish)
Instructions
- In a large pot, over medium heat, heat oil and fry onion and garlic for 5 minutes until fragrant.
- Add celery and carrots and cook for 5 minutes stirring occasionally.
- Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.
- Add 8 cups water, beans, quinoa and corn.
- In a high speed blender, combine half bunch cilantro, chipotle peppers and water. Blend until smooth and add to pot.
- Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.
- Garnish with chopped cilantro, green onion, lime wedges and avocado.
