Spicy Black Bean and Quinoa Soup

Quinoa adds plenty of protein to this spicy tomato-based black bean soup that's an easy choice for a family dinner on a busy weeknight.

• Preparation Time: 15 mins
• Cooking Time: 37 mins
• Total Time: 52 mins
• Calories: 284 Calories

Ingredients

• ½ cup water
• 1 clove garlic, minced
• ½ cup chopped onion
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 1 carrot, chopped
• 1 teaspoon olive oil
• ½ cup quinoa
• ½ teaspoon red pepper flakes
• 1 teaspoon ground paprika
• 1 cup frozen corn
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can diced tomatoes with juice
• 2 (15 ounce) cans low-sodium chicken broth

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.

Step 2

Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.

Step 3

Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.