This soup is hearty and super easy to make. It is packed full of nutrition. Quinoa is a whole grain that is high in fiber and an excellent source of antioxidants. If you have not cooked with quinoa before, try it in this recipe! Makes 4 large bowls.

Ingredients:

• 1 tablespoon olive oil

• 1 medium yellow onion, chopped

• 2 celery stalks, chopped

• 3 carrots, chopped

• 4 cloves garlic, minced

• 2 jalapeños, seeded and chopped

• 3 ½ cups water

• 1 large can (28 ounces) diced tomatoes

• 1 ½ cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained

• 1 ½ teaspoons ground cumin

• 2 teaspoons fine sea salt

• ½ cup quinoa (dry/uncooked)

• ⅛ teaspoon cayenne pepper

• Freshly ground black pepper

Optional garnishes: chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips…

Instructions:

1. In a medium soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender.
2. Add the water, tomatoes, beans, cumin, salt, quinoa and cayenne pepper. Season with pepper and bring the soup to a boil.
3. Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture.
4. Divide into bowls and serve with any garnishes that you’d like. Enjoy! Adapted from Cookie + Kate website.