Happy Saturday!! I hope you are all staying nice and warm this chilly chilly day! If you’re like me, you’ll be staying in tonight and changing into your pjs a little early because it’s just too cold out to do anything but curl up on the couch and be cozy. Am I right?! 🙂 This recipe is perfect for your staying in cozy nights, we seriously LOVED it and it was a dinner for both of us and 3 lunches for Riley and I! I love when my leftovers go a long way, takes a little stress off of the lunch meal planning, agreed? Shout out to Post Punk Kitchen for the original recipe, which you can check out, here!
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4-5 cloves of garlic, minced
- 2-3 tomatoes, chopped
- 1 red pepper, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup quinoa
- 1 cup carrots, chopped
- 2 bay leaves
- 4 cups vegetable broth, divided
- 2 15oz cans black beans
- 1/2 cup cilantro, additional to garnish-optional
- shredded mexican cheese to garnish-optional
- 1 avocado, sliced to garnish-optional
- Tortilla chips for serving
- Pre-heat a large pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until clear. Add garlic and saute with onion for a few seconds.
- Add tomato, red pepper, cumin, oregano and red pepper flakes and cook for a few minutes to soften the tomatoes and the pepper.
- Add quinoa, carrots and bay leaves, and 2 cups of the,broth. Cover and bring to a boil, let boil for 5 minutes.
- Add the remainder of the broth, the black beans (with half their amount of liquid) and the cilantro. Cover and bring back to a boil, then remove the lid and lower the heat to low and let simmer for 10 minutes.
- Season to taste and let stand for 10 minutes.
- Remove bay leave and serve immediately garnished with cheese, cilantro and avocado slices. Chips on the side. We added a little additional pepper on top just because we love pepper on everything.
We really liked the flavor in this soup and it was almost a mix of Italian and Mexican, IMO. I think next time I will also add in a cup of corn just for an additional delish ingredient. I ate it 4 days straight and was still obsessed with it. Sidenote: it’s not as spicy as you might think and I would potentially increase the red pepper flakes next time as well. 🙂 Also if you haven’t figured out yet, we looove soup so if you have any recipes you’re loving these days, please comment below and share the wealth!
Have a wonderful and restful weekend! Thanks for stopping by!