Black Bean & Quinoa Soup
With this never-ending winter, the only thing I want to eat lately is soup. A big bowl of warm, hearty soup really hits the spot when it's cold and icy outside.
We are very fond of Mexican style soups, especially ones with plenty of lime and avocado that are best when eaten with a giant pile of tortilla chips. I've made this black bean & quinoa soup several times since finding the original recipe here, and it's quickly becoming a favorite.
Black Bean & Quinoa Soup
Adapted from The Post Punk Kitchen
Serves 6
Ingredients:
1 T olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 t ground cumin
1/2 t dried oregano
1/2 t crushed red pepper flakes
14.5 oz can chopped tomatoes with their juice
1/2 cup quinoa (I used red quinoa)
2 carrots, chopped
2 bay leaves
4 cups vegetable broth or water, divided
14.5 oz can black beans with their liquid
1 cup corn
1/4 cup nutritional yeast
Additional toppings:
Avocado
Radish
Cilantro
Lime juice
Directions:
Preheat a 4 qt soup pot over medium heat. Saute onion in olive oil with salt & pepper for about 5 minutes or until translucent. Add garlic, cumin, oregano, and red pepper flakes and saute for about 30 seconds or until fragrant.
Add the tomatoes, quinoa, carrots, bay leaves, and 2 cups of the broth. Cover and bring to a boil for 5 minutes. Add the other 2 cups of broth, black beans with their liquid, and corn. Cover and bring to a boil, then remove lid and simmer for 10 more minutes.
Add the nutritional yeast and let sit for about 10 minutes so the flavors can blend. Remove the bay leaves and ladle into bowls. Top with lime juice, cilantro, avocado, and radish and dig in.
The additional toppings are optional of course, but what really makes this soup shine is the creamy avocado and lime. The nutritional yeast is optional as well, but I find it adds a nice depth to the soup with a hint of cheesy flavor that makes it even more delicious (you could use Parmesan cheese in place of the nutritional yeast). And you have to scoop up the soup with some tortilla chips! The salty, crispy chips add another layer of texture that takes this soup over the top.
Do you eat a lot of soup in the winter?
~Tammy
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