- 1 scant cup dried quinoa
- 1/2 large yellow onion
- 2 -3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 can (14 oz.) whole kernel corn, drained
- 1 can (14 oz.) diced tomatoes with green chilies, with juices (fire roasted pref.)
- 2 cans (14 oz.) red, pinto, black, kidney or white beans, drained and rinsed
- 3 – 4 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 6 cups vegetable broth
- mineral salt & fresh cracked pepper, to taste
- avocado, diced
- chopped cilantro
- lime wedges
Stovetop: In a large dutch oven or pot, add ingredients finishing with the vegetable broth, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour. Add more broth/water as needed. Taste for seasoning before serving.
Serve with diced avocado and chopped cilantro. Pairs well with tortilla chips and a squeeze of lime.
Store left overs in an air tight container in the refrigerator for up to 5 – 6 days. This soup also freezes well for longer storage.
Serves 4 – 6
Feel free to change up the spices. Try adding a scant teaspoon of dried oregano for variation. If you love cumin try adding a little extra or reducing the chili powder. I used Simply Organic Chili Powder which is a delicious blend.
Use any single or combination of beans you like. I used pinto and red beans which I had on hand.
Soup shown was cooked on high for 2 1/2 hours.
Source: The Simple Veganista