Name: Black Bean And Quinoa Soup
Total time: 40 min
Ingredients: 1 tbsp olive oil; 3 garlic cloves minced; 1 onion chopped; 4 carrots peeled and chopped; 2 celery stalks chopped small; 3 tbsps. tomato paste; 1 cup quinoa; 30 oz black beans 2 cans drained; 9 cups water; 1 tbsps 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

Black Bean And Quinoa Soup

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Black Bean And Quinoa Soup

This Black Bean and Quinoa Soup is a hearty and healthy dinner recipe that is sure to satisfy your hunger and taste buds. The combination of black beans and quinoa creates a complete protein source, making it a perfect meal for vegetarians or anyone looking for a meatless option. The soup is loaded with fresh vegetables like carrots, celery, and cilantro, providing a variety of nutrients and flavours. The smoky heat from chipotle peppers adds a depth of flavour that is sure to warm you up on a cold night. This soup is easy to make and can be prepared in advance, making it a convenient option for a busy weeknight dinner. Serve it with a slice of crusty bread or a side salad for a complete and satisfying meal.

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Total Time 40 mins

Course Dinner

Servings

Calories 427 kcal

Ingredients

1 tbsp olive oil
3 garlic cloves minced
1 onion chopped
4 carrots peeled and chopped
2 celery stalks chopped small
3 tbsps. tomato paste
1 cup quinoa
30 oz black beans 2 cans drained
9 cups water
1 tbsps smoked paprika
2 tsp salt
1 cup frozen corn
1 bunch cilantro
2 chipotle peppers in adobo

ForGarnish:

2 avocados peeled and diced
2 limes cut in wedges
2 green onions chopped

Instructions

Place a large pot over medium heat and add oilto it. Allow the oil to heat up before adding onions and garlic. Fry the onions and garlic for about 5 minutes until fragrant
After the onions and garlic are fried, add celery and carrots to the pot. Stir occasionally and cook for 5 minutes
Add tomato paste to the pot and stir well. Cook for an additional 5 minutes until the colour of the paste gets deeper red.
Pour 8 cups of water into the pot, along with the beans, quinoa, and corn.
In a high-speed blender, combine half a bunch of cilantro, chipotle peppers, and water. Blend until smooth, then pour the mixture into the pot.
Cover the pot and bring it to a boil. Reduce the heat to low and let it simmer for about 20 minutes or until the vegetables are soft and the quinoa is fully cooked.
Once the soup is done, garnish with chopped cilantro, green onion, lime wedges, and avocado. Serve and enjoy!