Black Bean Quinoa Soup

Let's talk about YUMMY energizing goodness....It is right here!  I love this soup.  It is slightly spicy (though you could take out the red pepper flakes, but who would want to?), very filling (quinoa & black beans), and over the top healthy (veggies galore!).

Black Bean Quinoa Soup (E-Trim Healthy Mama Eating)

1/2 medium onion, chopped
1 green, red, orange or yellow pepper, chopped (optional)
4 cloves garlic, minced (or more...)
1 cup fresh tomato (or 1 can diced tomato)
1t cumin
2t chili powder
1/4t crushed red pepper flakes
1 large carrot, chopped (or 1 cup shredded carrots)
4c broth (vegetable or chicken, or 2 cans)
1/2c quinoa, rinsed
3c cooked black beans (2 cans)
4c fresh spinach (or kale)
1/4c cilantro (go with fresh if you can, if not, dried 1t)


Directions:
Make it easy and dump everything listed above the quinoa together.  Bring to boil, then reduce temperature to a simmer and cook until veggies are tender (about 10 minutes).  Add black beans and quinoa.  Cook for about 10 more minutes til the quinoa splits and is tender.  Add spinach and stir until wilted.  Remove from heat and stir in cilantro.

Served with chopped avocado for those in my family who need a little fat with every meal.  

Make it easy:
-Buy minced garlic (packed in water).  It comes in jars. 
-Use a canned tomatoes and black beans
-Use a taco seasoning packet instead of he cumin, chili powder, and red pepper flakes.
-Don't rinse the quinoa.  I never do.  I haven't died yet.
-If you don't have broth on hand, use water.  It will be slightly less yummy, I would think, but cheaper!

Recipe adapted from The End of Dieting by Joel Fuhrman