What's a better dish for the cooling temperatures than a thick, flavourful, hot soup. Trust us, this recipe won't let you down. It's easy to make, vegetarian, healthy, and last but not least.. Sooo tasty!
https://cookieandkate.com/mexican-quinoa-stew-recipe/#tasty-recipes-24232-jump-target
In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeΓ±os. SautΓ© 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 until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purΓ©e a couple cups of this soupβthis helps to thicken the soup while still leaving some texture
Divide into bowls and serve with any garnishes that youβd like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Ingredients
Directions
In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeΓ±os. SautΓ© 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 until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purΓ©e a couple cups of this soupβthis helps to thicken the soup while still leaving some texture
Divide into bowls and serve with any garnishes that youβd like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
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