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–+ servings

Spicy Black Bean Quinoa Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup quinoa, rinsed
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro and lime wedges, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic and red bell pepper. Cook for 2 more minutes until the pepper begins to soften.
  • Add the chili powder, cumin, cayenne pepper, salt, and black pepper. Stir for 30 seconds to toast the spices.
  • Pour in the rinsed quinoa, black beans, fire-roasted tomatoes, and vegetable broth. Stir everything together.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
  • Remove the lid and check that the quinoa is tender. Turn off the heat and let the soup sit for 5 minutes to thicken slightly.
  • Ladle into bowls and top with fresh cilantro and a squeeze of lime.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. For less heat, reduce the cayenne to 1/4 teaspoon. Leftovers store well in the fridge for up to 4 days and reheat easily on the stove.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot