Black Bean and Quinoa Soup
- 1 Tbsp olive oil
- 1 yellow onion, diced medium
- 4 cloves garlic, minced
- 1 cup chopped fresh tomato
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 cup uncooked quinoa
- 1 large carrot, cut into 1/4-ich pieces
- 2 bay leaves
- 4 cups vegan vegetable broth
- 1 24-ounce can black beans (reserve the liquid)
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 2 avocados for serving
Heat a 4-quart pot over medium heat. Saute the onion in the olive oil with a pinch of salt, for about 5 minutes, until translucent. Add the garlic and saute with the onion for a few seconds. Then add the chopped tomato, cumin, oregano, and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.
Add the quinoa, carrot, and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes or so, until the veggies are al dente (that's mostly tender with a little bite).
Add the remainder of the broth, the black beans with their liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower the heat to a simmer, and cook for 10 more minutes or so, to cook the quinoa the rest of the way.
Taste for salt and seasonings; adjust if you like. Turn off the heat and let sit for 10 minutes or so to allow the flavors to marry. Remove the bay leaves and serve topped with avocado and cilantro.