Bean and Quinoa Soup
- 3 ½ cups vegetable broth
- 1 red onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 sweet potato, peeled and chopped
- 1 bay leaf
- 1/3 cup The Grain Market Quinoa
- 3 cups cooked black beans (or two 15.5oz cans, drained and rinsed)
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tsp salt
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Pinch of red pepper flakes
- Ground black pepper, to taste
- 3 cups chopped kale
- In a large pot, drizzle olive oil. Add the onion, carrot, celery, garlic, and sweet potato, sprinkle with a pinch of sea salt.
- Cook, stirring occasionally, until the vegetables are colorful, about 5 minutes.
- Add the bay leaf, quinoa, beans, tomatoes, herbs, black pepper and broth and bring to a boil.
- Lower the heat to a simmer and stir in the kale. Cover and cook until the quinoa and vegetables are tender, about 30 minutes.
- Remove and discard the bay leaf. Serve hot.
