For being served hot, this soup is incredibly light and even refreshing, yet filling at the same time. Its full of a variety of veggies and quinoa, and topped off with some green onions and tortilla chips!
Black Bean & Corn Mexi-Style Soup
- 1 white onion, chopped
- 1 cup quinoa, uncooked
- 2 garlic cloves, minced
- 1/2 cup carrots, chopped
- 1/2 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can black beans, drained & rinsed
- 2 cups frozen corn
- 4 cups vegetable broth
- 4 cups water
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tbsp oregano
- 2 limes, juiced
- 3-4 green onions, optional
- tortilla chips, optional
- pinch of salt, to taste
Chop & Combine
Chop the onions and garlic and combine with two cups of the vegetable broth, cumin, chili powder, and oregano in a large pot on your stove.
While the onions and garlic are cooking, chop and add each additional veggie to the pot. Add in the drained can of black beans, 2 cups of frozen corn, and remaining vegetable broth and water and bring to medium high heat on your stove.
Cook the Quinoa
While the soup is cooking, cook one cup of quinoa in your rice cooker or on your stove top according to its package directions.
Once the quinoa has finished cooking, add in to the soup and mix in the juice of two limes.
The soup should take about 30 minutes to cook all the way through - so most of the time the quinoa is cooking. You should only have to cook the soup 10-15 more minutes once the quinoa has been added.
Top with chopped green onions, salt, and any tortilla chips to taste!