Black Bean And Quinoa Soup Food

SIMPLE BLACK BEAN QUINOA SOUP

Steps:

• Heat olive oil in a large cooking pot over medium heat.
• Add onion and saute for about 5 minutes or until the onions are softened.
• Add garlic and cook for 1 minute more.
• Add the remaining soup ingredients, except for the garnishes, to the pot and stir to combine.
• Raise heat to high bring soup to a low boil.
• Reduce heat and simmer for about 20 minutes.
• Garnish with avocado and cilantro, if desired

SPICY BLACK BEAN AND QUINOA SOUP

Steps:

• 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.

QUINOA AND BLACK BEANS

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

QUINOA AND BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
• Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
• Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.

BLACK BEAN AND QUINOA SOUP

Steps:

• 1. In a large Dutch oven pot, or saucepot. Saute all the vegetables with olive oil for about 3 to 5 minutes. 2. Pour in the broth and water. Toss in fresh parsley and black beans. Bring to a boil, then lower the heat to simmer. Cover with a lid and simmer for 8 minutes. 3. Add the quinoa, cover and continue to simmer for an additional 15 to 17 minutes. Soup is ready. 4. Optional: Stir in 1/4 cup of grated parmesan cheese at the end. 5. Taste the soup and adjust the seasonings to your taste. Serve black bean and quinoa soup in individual bowls and serve. Serve with additional parmesan cheese at the table. Yields: 3 quarts

BLACK BEAN QUINOA SOUP

Steps:

• Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts).
• Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
• Add quinoa and broth to soup pot.
• Bring to a boil, then reduce heat, cover and cook for 30 minutes.
• Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.