Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 4
This warm, Mexican-style soup is an excellent source of vegetables and healthy fats. Serve with some grilled chicken for a complete and balanced meal!
1/2 tsp. sea salt
1 sml. avocado
1 tbsp. extra virgin olive oil
1/2 med. yellow onion
3 clove garlic
1 c. tomato
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1/4 c. white quinoa
1 lrg. carrot
1 bay leaf
4 c. vegetable broth
14 oz. canned black beans
1/2 c. cilantro
Heat a large pot over medium heat. Add olive oil and diced onion; sauté for 5 minutes or until onions are translucent. Add minced garlic, chopped tomato, cumin, and oregano; sauté for 1-2 minutes.
Add uncooked quinoa, chopped carrot, bay leaf, and 2 cups of vegetable broth. Cover and bring to a boil for 5 minutes.
Add the remaining 2 cups of vegetable broth, black beans with their liquid, chopped cilantro, and sea salt. Cover and bring to a boil. Reduce to low heat, remove lid, and cook for 10 additional minutes.
Remove from heat and let sit for 10 minutes. Remove bay leaf and serve topped with avocado and cilantro.
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