Black Bean and Quinoa Soup

🧂 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

Instructions

• 1 In a large pot, over medium heat, heat oil and fry onion and garlic for 5
  minutes until fragrant.
• 2 Add celery and carrots and cook for 5 minutes stirring occasionally.
• 3 Add tomato paste and cook, stirring often for 5 minutes until the color gets
  deeper red.
• 4 Add 8 cups water, beans, quinoa and corn.
• 5 In a high speed blender, combine half bunch cilantro, chipotle peppers and
  water. Blend until smooth and add to pot.
• 6 Cover to boil then simmer 20 minutes until veggies are soft and quinoa is
  cooked.
• 7 Garnish with chopped cilantro, green onion, lime wedges and avocado.

Nutrition Info