SOUP, Mexican Black Bean Quinoa Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt to taste
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro chopped
- 1/3 cup green onion chopped
- 2 teaspoons cumin
- 1/2 cup tomatoes chopped
- 1 14 oz. can black beans drained and rinsed
- 1 8 oz pkg. frozen corn
- 2 jalapenos de-seeded and chopped
- 1.5 cups quinoa cooked
- 1 teaspoon chipotle spice powder
- 1 40 oz. can vegetable broth
- 3 juice of limes
- 1 pitted avocado cut into small pieces
- Carbohydrate 319.745498500073 g
- Cholesterol 0 mg
- Fat 26.9757060691986 g
- Fiber 61.0457941299553 g
- Protein 85.1016826973652 g
- Saturated Fat 3.4946579318766 g
- Serving Size 1 1 Serving (886g)
- Sodium 3522.33913021883 mg
- Sugar 258.699704370118 g
- Trans Fat 2.33016796969342 g
- Calories 1843 calories
1) Begin by heating a large pot to Med-High heat. ADD olive oil, corn, black beans, and jalapeño. Let cook for 5-7mins., until corn is completely thawed and peppers are soft. 2) ADD cumin and chipotle spice. Too in quinoa and COVER entire mixture with broth. 3) Allow the soup to come to a soft boil. Reduce heat to low, and simmer for 10 mins. 4) ADD fresh lime juice and pour into individual bowls. Top with green onion, tomatoes, cilantro, and avocado. To make cooked quinoa, BOIL 1 cup quinoa to 2 cups water or broth. Reduce heat to LOW and COVER. Let Simmer until quinoa is fluffy and has completely absorbed the liquid; about 15 mins. Remove from heat and let sit add'l 5 mins. I use much more cilantro than 1/4 cup. If you like the herb, go ahead and add plenty more to your individual bowl.
