Ingredients
The following ingredients have 6 Servings
- 2 teaspoons olive oil
- 1 cup onion (diced; about 1/2 large onion)
- 2 garlic cloves (pressed or minced)
- 30 ounces black beans (rinsed and drained; 2 15 ounce cans or approx. 3 cups)
- 14.5 ounces tomatoes (diced; One 14.5 ounce can or approximately 1 1/2 cups)
- 1 Tablespoon red wine vinegar
- 1 Tablespoon fresh oregano (1/2 teaspoon dried)
- 1 Tablespoon fresh thyme (1/2 teaspoon dried)
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth
- 1/2 cup quinoa (rinsed if not purchased pre-rinsed)
- Avocado (diced)
- Cilantro (chopped)
Instruction
- Heat olive oil in a large cooking pot over medium heat.
- Add onion and saute for about 5 minutes or until the onions are softened.
- Add garlic and cook for 1 minute more.
- Add the remaining soup ingredients, except for the garnishes, to the pot and stir to combine.
- Raise heat to high bring soup to a low boil.
- Reduce heat and simmer for about 20 minutes.
- Garnish with avocado and cilantro, if desired
