Black bean soup with tomatoes and quinoa

Ingredients for 4 servings:

• 400 g black bean kernels, cooked
• 300 g tomatoes, chopped
• 80 g quinoa
• 2 carrots
• 2 onions, peeled
• 2 garlic cloves, peeled
• some chili pepper(s), without seeds, very finely diced, amount depending on spiciness and taste
• Cumin powder
• 1 bay leaf
• salt and pepper
• Sugar
• some oil
• 1 liter vegetable broth
• 2 tbsp coriander leaves
• Avocado(s), in wedges
• some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

spicy, vegan

Wash and peel the carrots, halve lengthwise, and slice. Dice the onions and garlic. Place the quinoa in a sieve, rinse well, and drain. Heat oil in a pot. Sauté the onions. Add the carrots, garlic, quinoa, chili, bay leaf, and cumin, and sauté briefly. Stir in the tomatoes, deglaze with vegetable stock, and cook for about 15 minutes (according to the quinoa package instructions). Just before the end of cooking, add the beans and heat through. Mix in the chopped cilantro. Season the soup with salt, pepper, and sugar, and serve garnished with the avocado slices drizzled with lemon juice. Note: If using canned beans, please rinse them thoroughly so they don’t discolor the soup.