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Soups and Stews | |
| 1 tablespoon olive oil 1 yellow onion, diced medium 4 cloves garlic, minced 1 cup chopped fresh tomato 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/2 cup quinoa 1 large carrot, cut into 1/4 inch pieces or so 2 bay leaves 4 cups vegetable broth, divided 1 24 oz can black beans 1/2 cup chopped cilantro, plus extra for garnish For serving: Avocado Tortilla chips | |
| Preheat a 4 quart pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit. 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 (that�s mostly tender with a little bite.) Add the remainder of the broth, the black beans with their cooking liquid, 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. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro. | |
| You can certainly customize to your desires; add some kale at the end, maybe even potatoes with the carrots, or corn. I would have used jalapenos if I had some on hand, too. But the red pepper flakes provide a nice heat and this soup hits the spot if you�re craving something spicy and filling, that you can throw avocado on. | |
Unrated | |
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