Categories: Soups

Ingredients

• 1 tablespoon oil
• 8 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, chopped
• salt, to taste
• pepper, to taste
• 1 tablespoon cayenne pepper
• 4 tablespoons chili powder
• 1 tablespoon cumin
• 4 tomatoes, cubed
• 28 oz crushed tomato, 1 can
• 4 cups vegetable broth
• 2 cups water
• 1 1/2 cups quinoa
• 1 cup red kidney bean
• 1 cup pinto bean
• 1 cup black bean
• 1 cup corn
• 1 tablespoon lime juice
• 1 teaspoon dried oregano
• 1 tablespoon fresh cilantro
• avocado, for garnish

Directions

1. In a large pot, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent.

2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.

3. Cover and reduce to a simmer for 25-30 minutes.

4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.

5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.

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