Quinoa adds plenty of protein to this spicy tomato-based black bean and sweetcorn soup that's an easy choice on a busy weeknight.
2 people made this
1 teaspoon olive oil
1/2 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon paprika
1/2 teaspoon crushed chilli flakes
850ml reduced salt chicken stock
1 (400g) tin chopped tomatoes with juice
1 (400g) tin black beans, drained
165g frozen sweetcorn
salt and ground black pepper to taste
Method Prep:15min › Cook:37min › Ready in:52min
Heat olive oil in a large saucepan over medium-high heat. Add onion, celery and carrot; cook and stir until onion has softened and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika and chilli flakes; cook until fragrant, about 1 minute.
Pour chicken stock, water and quinoa into the saucepan. Bring up to a simmer; reduce heat to medium-low, cover and cook until quinoa is tender, about 20 minutes.
Stir in tomatoes with juice, black beans and sweetcorn. Bring back up to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.
Red kidney, pinto, or cannellini beans may be substituted for black beans.