day 24 dinner: tex mex quinoa vegetable soup

Ingredients

• 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

to serve, optional

• avocado, diced
• chopped cilantro
• lime wedges

Crock-Pot: In a 5qt. or larger crockpot, add all the ingredients finishing with the vegetable broth, give a good stir, and cook on low for 5 – 8 hours or high for 2 – 4 hours. Add more broth/water as needed. Taste for seasoning before serving.
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
Notes:
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.

Recipe: simple-veganista.com/2016/10/tex-mex-quinoa-vegetable-soup.html
​Source: The Simple Veganista