Spicy Black Bean and Quinoa Soup recipe
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Ingredients
- 1 teaspoon olive oil ½ cup chopped onion 2 stalks celery, chopped 1 carrot, chopped 1 clove garlic, minced 1 teaspoon ground paprika ½ teaspoon red pepper flakes 2 (15 ounce) cans low-sodium chicken broth ½ cup water ½ cup quinoa 1 (15 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained 1 cup frozen corn salt and ground black pepper to taste
Nutrition Info
- 283.8 caloriescarbohydrate: 49 gcholesterol: 3.6 mgfat: 3.7 gfiber: 12.1 gprotein: 15.1 gsaturatedFat: 0.8 gservingSize: -sodium: 746.4 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Spicy Black Bean and Quinoa Soup
Directions
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Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot, cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes, cook until fragrant, about 1 minute.
Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer, reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.