Mexican Black Bean Quinoa Soup

• Vegan
• Gluten free

• Produce

  • 1 14oz black beans
  • 1 Avocado, pitted and cut into small pieces
  • 1/4 cup Cilantro, fresh
  • 8 oz Corn, frozen organic
  • 1/3 cup Green onion
  • 2 Jalapenos
  • 3 Limes, juice of
  • 1/2 cup Tomatoes

• Canned Goods

  • 40 oz Vegetable broth

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 tsp Chipotle spice, powder
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on wholesomelicious.com

Description

Ingredients

• 1 tbsp olive oil
• 1 14oz black beans, drained and rinsed
• 8 oz frozen organic corn
• 2 jalapeños, de-seeded and chopped
• 1.5 cups cooked quinoa*
• 2 tsp cumin
• 1 tsp chipotle spice powder
• 40 oz vegetable broth
• Juice of 3 limes
• ⅓ cup chopped green onion
• ½ cup chopped tomatoes
• ¼ cup chopped fresh cilantro*
• 1 avocado, pitted and cut into small pieces
• Salt to taste

Directions

• Begin by heating a large pot to medium high heat. Add olive oil, corn, black beans, and jalapeño. Let cook for 5-7 minutes, until corn is completely thawed and peppers are soft.
• Add cumin and chipotle spice. Toss in quinoa and cover entire mixture with broth.
• Allow the soup to come to a soft boil. Reduce heat to low, and simmer for 10 minutes.
• Add fresh lime juice and pour into individual bowls. Top with green onion, tomatoes, cilantro, and avocado.