Adapted from cookieandkate.com
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 cloves garlic, pressed or minced
- 2 jalapeños, seeded and chopped or 1 chipotle in adobo sauce
- 3 ½ cups water
- 1 (28 oz) can diced tomatoes
- 1 ½ cups cooked black beans or 1 (15 oz) can black beans, rinsed and drained
- ½ teaspoons ground cumin
- 2 teaspoons fine sea salt
- ½ cup uncooked quinoa
- ¼ cup chopped fresh cilantro
- ⅛ teaspoon cayenne pepper (for heat if not using chipotle in adobo)
- Freshly ground black pepper
- Optional garnishes extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream
- In a Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
- Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
- Once boiling, lower the heat, cover the pot, and let the soup simmer for 30 minutes.