Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- 4 garlic cloves, minced
- 5 cups bone broth, chicken broth or vegetable stock (more for a more brothy soup)
- 1 15-ounce can black beans, rinsed and drained
- 1 ¼ cup quinoa, rinsed well in a fine mesh colander
- 1 14.5-ounce can diced roasted tomatoes, undrained
- 1 8-ounce can tomato sauce
- 1 4-ounce can diced green chiles
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- Pinch red pepper flakes
- 4 ounces Cabot Vermont Sharp Cheddar, grated (about 1 cup)
- 1 cup frozen corn
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
- Cabot Vermont Sharp Cheddar, grated for topping
- Fresh chopped cilantro, Cabot Sour Cream, or sliced jalapeños for garnish
Instruction
- HEAT oil in a large saucepan or Dutch oven over medium-high heat. Add onion, red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are soft. Add garlic and sauté 30 seconds longer.
- ADD stock, black beans, quinoa, tomatoes, tomato sauce, chiles, and spices to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
- STIR in cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as necessary.
- DIVIDE into bowls and top with grated cheddar and other desired toppings.
