Categories: Soups-stews-chili-chowders

Ingredients

• 2 Tbsp. olive oil
• 3/4 cup diced onion
• 3/4 cup sliced carrots
• 1/2 cup sliced celery
• 1 Tbsp. ancho chile powder
• 1 tsp. smoked paprika
• 2 tsp. cumin seed
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• Salt and ground black pepper
• 4 cups vegetable broth
• 1 (14oz.) can fie-roasted tomatoes
• 1 (15oz.) can black beans Or Kidney beans, lightly drained
• 1 cup frozen corn kernels, optional
• 1 cup uncooked quinoa, rinsed
• 2 avocados, peeled, pitted and sliced, for garnish
• 1/2 cup chopped fresh cilantro for garnish

Directions

1. Heat oil in a Dutch oven or soup pot over medium-high heat. Add the onion, carrots and celery and sauté until onion is translucent. Stir in the spices, oregano, salt and pepper and cook 1 minute.
2. Stir in broth, tomatoes, beans, corn (if using) and quinoa. Bring to a boil; cover, reduce heat to medium-low and simmer 20 minute or until quinoa is tender. Thin with additional broth or water, if necessary. Serve garnished with avocado, cilantro and lime.

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