That is the view of the creek that is behind my house. Looking back there on this winter morn with my coffee in hand, I contemplated what to make with dinner tonight. What better than soup to warm our frozen bones?
This soup is a real crowd pleaser. While I eat a mostly vegetarian/vegan and gluten-free diet, my lover and kids eat meat. This soup is so yummy, it makes everyone ask for more. Even my picky eaters (kids) gobble this up.
I like to top mine with pico de gallo, avocado, and tortilla chips but you can garnish it with anything you like:)
Black Bean and Red Quinoa Soup
Prep Time: 20 minutes
Cooking Time: 20 minutes
1 tablespoon olive oil
1 yellow medium onion, diced
4 cloves garlic, minced
1 can diced tomatoes, with liquid
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 cup quinoa
2 large carrots, diced
1 1/2 cups frozen corn, cooked
2 bay leaves
6 cups vegetable broth, divided
1 24 oz can black beans
1/3 cup chopped cilantro
Serving garnish suggestion:
1. Preheat a large pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent.
2. Add garlic and saute with the onions for a few seconds. Then cumin, oregano and red pepper flakes and cook for a minute.
3. Add quinoa, carrots, and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes or so, until al dente.
4. Add the remainder of the broth, the black beans and tomatoes, both with their liquid, corn, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.
5. Taste for salt and seasonings and let sit for 30 minutes or so to allow the flavors to marry and settle. Remove bay leaves and serve. Bon appetit!