This soup is adapted from a recipe on Cookie and Kate. I love it because it’s healthy but hearty and will leave you feeling full for hours.
2 tsp olive oil
1 onion (yellow or white), diced
3-4 celery stalks, chopped
3-4 carrots, chopped
4 garlic cloves, minced
2 jalapeños, diced (leaves seeds for extra spice or remove seeds for a milder soup)
4 cup of water
1 28ox can of diced tomatoes
1 15 oz can of black beans (rinsed)
2 tsp cumin
2 tsp of sea salt
1/2 cup of dry uncooked quinoa (rinsed)
1/4 c. fresh cilantro
Freshly ground black pepper
Pinch of cayenne (optional)
Heat olive oil in medium to large pot and add onions, garlic, celery, carrots and jalapeños and sauté for 5-8 minutes on medium heat until they are tender and onions are translucent.
Add the remaining ingredients and bring the soup to a boil. Once boiling , cover the pot and lower heat to a simmer. Cook for about 15-20 minutes until the quinoa is fully cooked.
Prep Time: 20 minutes
Cook Time: 25 minutes
Storage: Let cool completely and store in fridge for up to 3 days and the freezer for up to 3 months.