Zesty Black Bean and Quinoa Soup

Ingredients 0/14

Step 1

Lightly heat some olive oil in a large pot over medium-high heat. Toss in the chopped onion, celery, and carrot, and cook them, stirring occasionally, until the onion looks translucent and the veggies are just tender but still have a bit of crunch—this usually takes about 3 to 5 minutes. Next, add the garlic, paprika, and red pepper flakes, and cook for another minute or so until everything smells amazing.

Step 2

Pour in the chicken broth, water, and quinoa, then bring the mixture to a gentle simmer. Once it’s simmering, lower the heat to medium-low, cover the pot, and let it cook until the quinoa is nice and tender—around 20 minutes.

Step 3

After that, stir in the diced tomatoes with their juice, black beans, and corn. Let it come back to a simmer and cook uncovered for about 5 minutes, just until the beans are warmed through. Finally, taste and season with salt and pepper to your liking. Enjoy!