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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (or medium white, finely chopped)
- 1 large carrot (scrubbed or peeled and finely chopped)
- 1 red bell pepper (finely chopped)
- 1 jalapeño (or serrano chili, finely sliced, leave out if you want your soup mild)
- 2 cloves garlic (pressed or finely chopped)
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder (or taco seasoning, whichever you have on hand)
- 15 oz. diced tomatoes (include the juice in the can)
- 25 oz. black beans (drained and rinsed, or use two 15 ounce cans)
- 1 bay leaf
- 1 qt. veggie (or chicken stock)
- 2 cups water (purified, or more stock)
- 2 cups cooked quinoa (already)
- 2 1/2 tsp. sea salt (divided)
- 3/4 tsp. black pepper (course)
- fresh cilantro (for garnish, optional)
- avocado (sliced, for garnish, optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1110mg46% |
| Potassium720mg21% |
| Protein9g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber11g44% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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