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Southwestern Vegetable Quinoa Soup
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Description
A spicy Tex-Mex soup with super grain quinoa.
Ingredients
- 1 Tablespoon Olive Oil
- ½ whole Onion, Chopped
- ¾ cups Quinoa, Uncooked
- 2 cups Chopped Kale
- 1 cup Water
- ½ whole Green Pepper, Chopped
- ½ whole Yellow Pepper, Chopped
- 2 whole Sweet Peppers, Chopped
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 28 ounces, weight Crushed Tomatoes, Canned
- 2 cups Broth, Vegetable Or Chicken
- 1 cup Frozen Corn
- 15 ounces, weight Canned Black Beans, Drained
Preparation
Heat the olive oil in a large saucepan over medium heat. Then add the onion and saute for a few minutes until it starts to soften. Add quinoa and kale and stir for a minute or two. Add water, peppers, cumin, chili powder, crushed tomatoes, and broth. Simmer on medium for about 15 minutes. Add corn and black beans and simmer on low for another 10-15 minutes. Serve with shredded cheese and cilantro as garnish.
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