Black Bean Soup

Name: Black Bean Soup
Cuisine: Mexican
Ingredients: 1 Tbsp (15 mL) olive oil; ½ cup (125 mL) chopped onion; ½ cup (125 mL) quinoa; 2 cups (500 mL) chicken or vegetable broth; 2 cups (500 mL) chicken or vegetable broth; Two 19 oz (540 mL) cans black beans, drained and rinsed; 1 tsp (5 mL) finely minced fresh garlic; 1 tsp (5 mL) chili powder; ½ tsp (2 mL) ground cumin; ¼ tsp (1 mL) red pepper flakes; 2 Tbsp (30 mL) chopped fresh cilantro; 1 Tbsp (15 mL) fresh lime juice; ¼ tsp (1 mL) salt; ½ cup (125 mL) tortilla chips; ½ cup (125 mL) shredded aged cheddar cheese; ½ cup (125 mL) plain yogurt or sour cream (optional); ½ cup (125 mL) plain yogurt or sour cream (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This spicy Mexican-inspired soup is enlivened with the fresh flavors of lime and cilantro.

Ingredients

1 Tbsp (15 mL) olive oil
½ cup (125

Americas
Mexico
Soup
Gluten-free
Vegetarian

Method

Place the olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 5 to 6 minutes. Add the quinoa and toast until lightly fragrant, about 4 minutes.

Add the broth, black beans and garlic to the saucepan and bring to a boil. Cover and reduce to a simmer. Cook until the quinoa is tender, stirring frequently for about 14 minutes.

Add the chili powder, cumin