BLACK BEAN QUINOA SOUP

Black Bean Quinoa Soup image

This was adapted from a recipe on drfuhrman.com. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)......You can reduce prep time by using frozen pre-chopped vegetables and jarred garlic.

Provided by Anne Sainz

Categories Black Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

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Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 large carrot, chopped
1 (15 ounce) can diced tomatoes
1 teaspoon ground cumin
2 teaspoons chili powder
2 teaspoons dried cilantro
1/8 teaspoon crushed red pepper flakes (or to taste)
2 (15 ounce) cans low-sodium black beans, drained and rinsed
1/4 cup quinoa, rinsed
3 (15 ounce) cans low sodium vegetable broth
5 ounces frozen chopped spinach (I use cut leaf)
1 tablespoon lime juice (to taste) (optional)

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.

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