Mexican Vegetable and Quinoa Soup

March 30, 2016

Full of fresh hearty ingredients in addition to the wonders of quinoa, this Mexican style soup will have you saying Arriba, Arriba!!!

1 Tablespoon canola oil
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup yellow onion, diced
1 14.5 oz can black beans, drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes with green chiles
1 can tomato paste
2 teaspoons minced garlic
6 cups low sodium chicken broth
3/4 cup quinoa, rinsed
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
Optional toppings: avocado, tortilla chips, cilantro, shredded cheese, sour cream.

In a slow cooker on saute mode (or in a skillet if needed) add 1 tablespoon of canola oil and heat. Add carrots, celery, and onion. Saute for 5 minutes until slightly softened. Turn off saute mode on slow...
See the full directions on my site

Nutritions

Calories
181

Sodium
791mg
32% DV

Fat
9g
15% DV

Protein
6g
12% DV

Carbs
25g
8% DV

Fiber
5g
23% DV