Tomato, Quinoa, and Black Bean Soup
This cozy Mexican-inspired soup will hit the spot even on the coldest day
This time last year, I was planning a trip to Mexico City. I won’t be lucky enough to escape the cold this time around but as the winter days stretch on, my solution is to cook myself out of it. This cozy soup, packed with flavour, loaded with fun toppings, and reminiscent of sunny Mexico, is a salve to tie us over until the warm sun makes its way back.
Tomato, Quinoa, and Black Bean Soup
Serves 4
Ingredients:
3 tbsp olive oil
1 large onion, finely diced
Salt, to taste
2 large cloves of garlic, minced
1/2 tsp coriander seeds, freshly ground in a spice mill or mortar and pestle
1/2 tsp cumin seeds, freshly ground in a spice mill or mortar and pestle
1/2 tsp dried oregano
3 tbsp tomato paste
1 dried chile
2 bay leaves
1.5L vegetable or chicken stock
1/3 cup dried quinoa
2 cups cooked black beans (one 19 oz can)
Avocado, Cotija cheese (or feta), tortilla chips, lime, and cilantro, to serve
Instructions:
Heat oil in a large pot over medium heat. Once hot, add the onion and season with salt. Cook for 3-4 minutes until beginning to brown, then add the minced garlic and cook for another couple of minutes, stirring often.
Add the ground coriander, cumin, and oregano to the pot and stir to combine. Let the spices cook for a minute in the hot oil, then add the tomato paste, stir to coat everything in it, and cook for another minute. Add the vegetable stock, dried chili, bay leaves, and another good pinch of salt and bring to a boil, then reduce to a simmer and add the quinoa. Cook for 10 minutes, then add the beans and continue cooking until the quinoa is completely tender, another 5 minutes or so.
Squeeze in the juice from one lime, then taste and adjust seasoning with more salt or lime juice if necessary before spooning into bowls and serving with crumbled Cotija cheese, avocado slices, crushed tortilla chips, a handful of cilantro, and lime wedges.
