Spicy black bean and quinoa soup
52 min
Quinoa adds plenty of protein to this spicy tomato-based black bean and sweetcorn soup that's an easy choice on a busy weeknight.
STTLADY
1 person made this
Ingredients
Serves: 4
- 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
- 120ml water
- 85g quinoa
- 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.
Cook's Notes:
Red kidney, pinto, or cannellini beans may be substituted for black beans.
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