Southwest Quinoa Soup

This soup is, how some folks like to say,!

My step-mom emailed me this recipe from Dr. OZ the other day and I ended up making it for dinner that same night because it looked so tasty and very simple to make.

It’s one of those two step soups where all you do is chop up a few ingredients and open up a few cans, throw it all into a pot and boil for 20 minutes.  See?

The recipe made quite a large pot so I ended up freezing some too.

It’s the perfect fall soup because it’s loaded with flavor and some nice spices and it has that curl up on the couch and watch the rain pour down outside feel to it.  Comfort in a cup.  Or in a bowl, depending on how you like to eat it.

8 cups water
1 1/2 cups uncooked organic quinoa

2 1/2 cubes vegan boullion
1 1/2 tbsp all natural taco seasoning
1/2 chopped red onion
1 chopped carrot
4 cloves minced garlic
1/2 tbsp tumeric
1/2 tbsp cumin
1 bay leaf
1/2 can of green enchilada sauce
1/2 can of green chilies
1 (15 oz) can kidney beans
1 (15 oz) can black beans
1 cup frozen corn
1 (8 oz) can diced tomatoes
1 lime
1/2 cup chopped fresh cilantro
1 sliced avocado
1 chopped scallion
1 cup non-fat plain greek yogurt



In a large pot combine the first 16 ingredients (water through diced tomatoes) and bring to a boil. Reduce heat to low and simmer until carrots are tender (about 15-20 minutes).


Ladle into bowls, then dress with fresh cilantro, a squeeze of lime juice, avocado slices, chopped scallion and a dollop of yogurt (or sour cream).  Serve with a side of hearty bread.


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